A simple and delicious chestnut cake using sweetened chestnut purée, with the addition of chocolate chips for extra indulgence.
USING A BUNDT PAN
For most plain cakes, I like to use a fancy cake pan to make them more special. Here, I used a small bundt pan with 750 ml (3 cup) capacity. If you don’t have a bundt pan, you could, of course, bake the cake in a 21 cm (9 inch) round cake pan. The cake might take less time to cook in a normal round cake pan as it is not as deep as a bundt pan, so start checking with a skewer after 35 minutes or so.
SWEETENED CHESTNUT PURÉE
If you can’t find sweetened chestnut purée near you, you could try to make some yourself, provided that you can find pre-cooked chestnuts (whether frozen, canned or in vacuum-sealed packs). My recipe for Mont Blanc Pavlova contains instructions on how to make your own sweetened chestnut purée.
This recipe has been adapted from Mimi Thorisson.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.