Chocolate Chestnut Cake With Hazelnuts and Chestnut Cream Glaze

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
  • Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
  • When cool, drizzle top decorative.
  • FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
  • NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
  • Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
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