Hungarian Chestnut Cake Recipe

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Hungarian Chestnut Cake
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Ingredients
15
Count
Nutrition
4523
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
  2. Separate the eggs.
  3. In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
  4. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
  5. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
  6. Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
  7. To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
  8. Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
  9. Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4523.08 Kcal (18937 kJ)
Calories from fat 2225.74 Kcal
% Daily Value*
Total Fat 247.3g 380%
Cholesterol 1549.82mg 517%
Sodium 1358.14mg 57%
Potassium 2050.23mg 44%
Total Carbs 504.72g 168%
Sugars 274.06g 1096%
Dietary Fiber 9.07g 36%
Protein 66.27g 133%
Vitamin C 124.2mg 207%
Vitamin A 1.1mg 38%
Iron 13.2mg 73%
Calcium 662.9mg 66%
Amount Per 100 g
Calories 299.12 Kcal (1252 kJ)
Calories from fat 147.19 Kcal
% Daily Value*
Total Fat 16.35g 380%
Cholesterol 102.49mg 517%
Sodium 89.82mg 57%
Potassium 135.59mg 44%
Total Carbs 33.38g 168%
Sugars 18.12g 1096%
Dietary Fiber 0.6g 36%
Protein 4.38g 133%
Vitamin C 8.2mg 207%
Vitamin A 0.1mg 38%
Iron 0.9mg 73%
Calcium 43.8mg 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 110.3
    Points
  • 124
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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