It’s (getting) cold outside and the cake and cookie season has started! This cake is deliciously soggy on the inside, moist and just absolutely scrumptious! I first tried it at a friends place and have adapted it a little – here is my version…
See what you need here:
adapted from FOOBY
150g soft butter
1 pack vanilla sugar
1 pinch of salt
4 egg yolks
440g chestnut purée (I used frozen ones, defrosted)
1 tablespoon cocoa powder
100g ground almonds
4 eggs whites
1 pinch salt
Preheat oven to 180°C (air circulation) and line a baking tin.
Mix butter with mixer until soft, add sugar, vanilla sugar, egg yolks and salt until foamy.
Now add cocoa powder, almonds and puréed chestnuts.
In a separate bowl beat egg whites until stiff and add a pinch of salt. Gently fold into the other mix and pour the cake batter into a lined baking tin.
Place in the oven for approx. 1 hour and then remove from the oven and let cool inside the baking tin. Enjoy!