Chestnut – Chocolate – Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 3 tablespoon heavy cream
- 90 g suar
- 90 g mararine
- 1 point vanilla sugar
- 180 g flour
- 30 g cornstarch
- 1 teaspoon baking powder, (the first 8 ingredients are for the base)
- 120 g dark chocolate
- 4 teaspoon margarine
- 2 egg (s)
- 1 egg yolk
- 80 g suar, brown
- 200 g chestnut puree, ready-made, sweet
- 250 g cream quark
- 1 teaspoon kirsch
- 2 tablespoon cornstarch
- 1 egg white, for the meringue
- 1 teaspoon vanilla sugar, for the meringue
- 3 tablespoon sugar for the meringue
Print Recipe
Pin Recipe Instructions
- The amount is calculated for a 26 cm springform pan.
- Melt the chocolate with 2 tablespoons of margarine, allow to cool
- For the base, stir the egg, margarine, sugar, cream and vanilla sugar until frothy. Add the flour and baking powder and combine to form a dough, place in the springform pan and prebake for about 5 minutes at 170 °, then remove.
- For the chestnut chocolate mass, stir the eggs and sugar until foamy, add the cooled chocolate and the remaining ingredients, mix well.
- Spread the mixture on the base and bake for approx. 30 minutes at 170 ° convection.
- For the meringue, beat the egg white until stiff, add the vanilla sugar and sugar, continue beating until the mixture is glossy.
- Take the cake out of the oven, spread the meringue on it (it should only be thin) and bake for another 8 minutes.
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