Chocolate Chestnut Cake with Salted Caramel
A rich, flourless chocolate chestnut cake made with just three ingredients, served with homemade salted caramel.
Equipment
- Small saucepan
- mixing bowl
- Hand mixer, optional
- Small baking pan
- parchment paper
- whisk
Ingredients
For the chocolate chestnut cake
- 8.8 oz oz (250 g) sweetened chestnut purée
- 5½ tablespoon (80 g) unsalted butter
- 5.3 oz (150 g) dark chocolate , roughly chopped
For the salted caramel sauce
- 1 cup (200 g) granulated sugar
- 6 tablespoon (85 g) unsalted butter
- ½ cup (120 ml) heavy cream
- Flaky sea salt , to taste
Instructions
- Make the chocolate chestnut mixture. Place 8.8 oz oz (250 g) sweetened chestnut purée and 5½ tbsp (80 g) unsalted butter in a small saucepan. Add 5.3 oz (150 g) dark chocolate (roughly chopped) and heat over low heat, stirring frequently, until everything has melted and the mixture is smooth.
- Smooth the mixture if needed. If you can still see small pieces of chestnut purée, briefly beat the mixture with a hand mixer until smooth.
- Chill the cake. Line a small round baking pan with parchment paper, leaving some paper hanging over the sides. Pour in the chocolate chestnut mixture and smooth the top.
- Refrigerate. Chill for at least 4 hours, preferably overnight. The cake will become firm as the chocolate sets.
- Make the caramel. Place 1 cup (200 g) granulated sugar in a small saucepan over low to medium-low heat. Let it melt slowly without stirring. You can gently swirl the pan if necessary. Continue until the sugar turns golden brown.
- Add the butter. Carefully add 6 tbsp (85 g) unsalted butter (in cubes). The caramel will bubble vigorously. Whisk until the butter has melted and the mixture is smooth.
- Add the cream. Slowly pour in ½ cup (120 ml) heavy cream while whisking. Be careful because the mixture will bubble and steam. Continue whisking until smooth, then let it boil gently for about 1 minute.
- Season with salt. Remove the caramel from the heat and stir in Flaky sea salt to taste. Transfer to a heatproof jar and let cool.
- Serve. Remove the cake from the refrigerator and let it sit at room temperature for 15–20 minutes. Cut into small wedges or squares and serve with salted caramel.
Notes
- Use sweetened chestnut purée: If you use unsweetened chestnut purée instead, add granulated sugar to taste. The amount needed will depend on the brand.
- Make ahead: The cake can be made 1–2 days in advance. Store it covered in the refrigerator and keep the caramel separate until serving.