Chocolate and Chestnut Cake
(Torta al Cioccolato e le Castagne)

KosherEye.com

chocchestnuttorte

by Chef Laura Frankel, LaurasKosherKitchen.com

Chestnuts are a staple in Autumnal Italian and French desserts. They are slightly sweet and starchy with a mild flavor. I love working with chestnuts and do not mind roasting and peeling them. Chestnuts are easily found peeled, cooked and kosher.

Ingredients:

1 cup roasted, shelled and skinned chestnuts (7 1/2-ounce jar) peeled whole
1 1/2 cups sugar
1 vanilla bean, cut in half lengthwise
Pinch of sea salt
1/2 cup olive oil
11 1 /4 ounces bittersweet chocolate, chopped
5 large eggs, separated
3 tablespoons unbleached all-purpose flour

Directions:

Place chestnuts, 3/4 cup sugar, vanilla bean (seeds and pod) and sea salt in a large saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer and simmer for 45 minutes. Remove from heat and let chestnuts cool in syrup, then drain.

Put rack in center position and heat oven to 350

blog comments powered by Disqus

Kosher Desserts

Chocolate and Chestnut Cake
(Torta al Cioccolato e le Castagne)

KosherEye.com

Kosher food recipes cookbook reviews on Kosher products by Koshereye
Copyright Since 2009

Kosher Desserts

Chocolate and Chestnut Cake (Torta al Cioccolato e le Castagne)

KosherEye.com

Kosher food recipes cookbook reviews on Kosher products by Koshereye Copyright Since 2009

Chocolate and Chestnut Cake
(Torta al Cioccolato e le Castagne)

Kosher food recipes cookbook reviews on Kosher products by Koshereye
Copyright Since 2009