Chocolate Chestnut Cake
- For the dough
- 4 eggs
- 120 grams sugar
- 120 grams Pastry flour
- Limes (zested)
- butter (for greasing)
- sugar (for dusting)
- For the garnish
- powdered sugar
For the filling: Toast chestnuts in an oven preheated to 220°C (approximately 425°F) for 25 minutes. Remove, peel and coarsely chop.
Melt crushed chocolate and cream. Slowly stir, remove from heat and let cool slightly. Set some chestnuts aside for garnish and mix remaining chestnuts into chocolate.
For the dough: Preheat the oven to 180°C (approximately 350°F).
Beat eggs and sugar and an electric hand mixer until white and fluffy. Stir in lime zest.
Slowly add sifted flour to egg mixture.
Grease a semi-circle baking pan, about 35 cm (approximately 14 inches) long, with butter ad dust with sugar. Add half the dough and top with filling. Add remaining dough and bake for 25-30 minutes, until golden. Remove, let cool and release from pan.
For the garnish: Dust with powdered sugar and garnish with remaining chestnuts.