CHOCOLATE CHESTNUT AND CHERRY CAKE
Steps:
- 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.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 42 milligrams, Sugar 41 grams, TransFat 0 grams
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