Chestnut Chocolate Pie
Chestnut Chocolate pie - Chocolate Caramel Treat!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the dough
- 7 ozs Dark couverture chocolate
- 5 eggs (medium)
- 6 ozs sugar
- 7 Tbsps Chestnut puree
- 2 Tbsps Pastry flour
- 1 generous pinch Baking powder
- For the cream
- 7 ozs Dark couverture chocolate
- 2 eggs (medium)
- 7 ozs Chestnut puree
Preparation steps
For the dough, cut the chocolate into pieces and place in a bowl. Melt over a hot water bath and cool slightly. Separate eggs and beat egg whites. Mix egg yolks with sugar until creamy. Add chocolate and chestnut puree. Fold in egg whites. Mix flour with baking powder and sift into the dough. Mix well. Line bottom of a springform pan (9" in diameter) with parchment paper and pour in the dough. Bake in a preheated oven at 180°C / 350°F for 30 minutes. Cool briefly in the pan and then remove to cool completely.
For the cream, melt chocolate. Separate eggs and beat egg whites. Stir egg yolks with chestnut puree. Add chocolate and fold in egg whites.
Set base on a plate and surround with a cake ring. Spread in cream and smooth. Chill for 2-3 hours.
Caramelize sugar in a pan just before serving. Pat chestnuts dry between paper towels and roll in caramel. Place on a sheet of parchment paper to dry. Decorate cake with chestnuts, slice and serve.
