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Hungarian Chestnut Cake
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Indulgent flourless chocolate cake made with chestnuts, bittersweet chocolate, and a touch of rum. Topped with decadent chocolate ganache and served with rum-infused whipped cream, ideal for any celebration.
Ingredients:
  • 0.75 pound whole chestnuts, drained
  • 0.5 cup unsalted butter
  • 4 tablespoons dark rum
  • 10 (1 ounce) squares bittersweet chocolate, chopped
  • 0.5 cup white sugar
  • 6 (1 ounce) squares bittersweet chocolate, chopped
  • 0.5 cup heavy cream
  • 1 tablespoon dark rum
  • 8 marrons glaces (candied chestnuts)
  • 1 cup heavy cream, chilled
  • 2 tablespoons white sugar
  • 0.75 cup chopped marrons glace (candied chestnuts)
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper and grease the parchment paper.
  • Divide the eggs.
  • Pulse chestnuts with butter and rum in a food processor until smooth. Add melted bittersweet chocolate and blend well. Slowly add yolks one by one with the motor running, then transfer the mixture to a large bowl.
  • Using an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form to create the meringue.
  • Fold one fourth of the meringue into the chocolate mixture to lighten it, then gently but thoroughly fold in the remaining meringue. Pour the batter into the prepared pan and smooth the top.
  • Bake the cake at 350°F (175°C) for 45-55 minutes until a tester comes out with crumbs and the top is cracked. Cool in the pan on a rack for 5 minutes, then remove the sides and invert onto another rack. Once more, remove the bottom of the pan and let the cake cool completely on a rack. (The cake will shrink slightly as it cools.)
  • For the glaze, place 6 ounces of finely chopped chocolate in a small bowl. In a saucepan, bring 1/2 cup of cream to a boil, then pour it over the chocolate. Stir until the chocolate melts and the glaze is smooth. Mix in 1 tablespoon of rum. Dip each candied chestnut halfway into the glaze, transfer to a foil-covered tray, and allow to set.
  • Carefully flip the cake onto a rack lined with wax paper. Drizzle the glaze over the cake, using a spatula to spread it evenly and allowing the extra to drip down the sides. Let the cake sit for 2 hours until the glaze sets. Gently move the cake to a serving plate and decorate with the glazed chestnuts.
  • Prepare the whipped cream just before serving the cake: In a chilled bowl with chilled beaters, whip 1 cup of heavy cream until it forms soft peaks. Mix in 2 tablespoons of sugar and 1 tablespoon of rum, continue to beat until it forms stiff peaks. Gently fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

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