Chestnut Chocolate Bundt Cake

Try this delicious chestnut chocolate bundt cake recipe.

The recipe makes enough for four Gugelhopf ramekins a 2, 5 dl.

Rub the ramekins with butter and sprinkle with breadcrumbs. Preheat the oven to 200 °C.

For the chestnut puree, bring 4 dl tap water to the boil and add 50 dag peeled chestnuts. Cook on the stove for 15 minutes (frozen) or 45 minutes (fresh) until soft. Finely puree in a cutter or with a hand mixer. Brew 25ml of tap water with 80g of sugar in a syrupy way and mix with the puree until you have a soft, spreadable quantity.

Beat the eggs and 10 dag sugar with a hand blender or food processor to a light, thick cream (whisk the remaining sugar with butter and chestnut puree until creamy). Add the chocolate and hazelnuts. Finally, fold in the fluffy egg cream with a soft whisk. Spoon the mixture into the ramekins and bake in the lower half of the oven for 35 minutes.

Remove and let stand for 10 minutes. Loosen the edges with a kitchen knife and invert the bundt cake onto a wire rack. Let cool.

The chestnut-chocolate bundt cake tastes best the next day! Wrap in plastic wrap until ready to enjoy.

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