Chestnut and Chocolate Cake | Connecticut Public

Name: Chestnut and Chocolate Cake | Connecticut Public
Ingredients: 4-1/2 oz (125g) vacuum-packed cooked chestnuts; 4 fl oz (125ml) full-fat milk; 4-1/2 oz (125g) dark chocolate, broken into pieces, plus 5 tablespoons freshly grated, (to garnish); 4-1/2 oz (125g) unsalted butter, cut into cubes, (plus extra for greasing); 2-1/4 oz (65g) caster sugar; 2 tablespoons whisky; 2 large eggs, (beaten); 7 fl oz (200ml) double cream; 1–2 teaspoons icing sugar; 1/8 teaspoon vanilla extract

content.ctpublic.org

This Catalan-inspired cake recipe by Claudia  Rosen is moist and rich and truffle-like. Decadent  and seasonal.

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Ingredients

4-1/2 oz (125g) vacuum-packed cooked chestnuts
4 fl oz (125ml) full-fat milk
4-1/2 oz (125g) dark chocolate, broken into pieces, plus 5 tablespoons freshly grated, (to garnish)
4-1/2 oz (125g) unsalted butter, cut into cubes, (plus extra for greasing)
2-1/4 oz (65g) caster sugar
2 tablespoons whisky
2 large eggs, (beaten)
7 fl oz (200ml) double cream
1–2 teaspoons icing sugar
1/8 teaspoon vanilla extract