Ingredients
- 1 pound bittersweet chocolate, coarsely chopped
- 10 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ cup sweetened chestnut puree
- 5 eggs, separated
- 1 cup dried cherries, coarsely chopped
- ¼ cup sugar
- Whipped cream, for garnish
- Nutritional Information
Nutritional analysis per serving (8 servings)
578 calories; 37 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 50 grams sugars; 7 grams protein; 164 milligrams cholesterol; 58 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 – 10 servings
Preparation
- Preheat oven to 350 degrees. Butter a 10-inch springform pan and set aside. Place the chocolate and butter in a double boiler, over barely simmering water. Heat, stirring from time to time, until melted and smooth. Remove from heat and whisk in the cream and the chestnut puree.
- Place the egg yolks in a large bowl and whisk until yolks have thickened and turned a pale yellow color. Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth. Stir in the dried cherries.
- Beat the egg whites until soft peaks form. Gradually beat in the sugar. Stir 1/3 of the egg whites into the chocolate mixture to lighten. Fold in the remaining whites. Scrape the batter into the prepared pan.
- Bake until the cake just springs back when touched in the center, 20 to 25 minutes. Place on a rack to cool completely. Cut into wedges and serve with softly whipped cream.
45 minutes
Dining and Cooking