Chestnut Cake with Nuts and Chocolate | Autumn Recipe

INGREDIENTS:

• 200 g cooked, ground chestnuts
• 150 g chocolate
• 150 g almonds
• 150 g walnuts
• 180 g sugar
• 90 g flour
• 5 eggs
• 200 g melted butter
• Powdered sugar for dusting, to taste

PREPARATION:

Place the chestnuts, each with a slit cut in the shell, in a pot of water. Season with salt and boil for 20 to 30 minutes, depending on size, until tender inside. Meanwhile, preheat the oven to 180 ºC (350 ºF).

Peel them while still warm, removing the inner skin as well. Once peeled, place them in a food processor and grind.

Now break the chocolate into pieces, place it in the food processor with the walnuts and almonds, and grind everything. Transfer to a bowl, add the ground chestnuts and mix well.

Add the sugar and mix. Add the flour and mix again. Finally, add the eggs and stir until the batter is fluffy and creamy.

Pour the batter into a rectangular pan lined with parchment paper and bake at 180 ºC (350 ºF) for 45 minutes.

Remove from the oven, let it cool and unmold. Serve dusted with powdered sugar and decorate as you like.