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

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