"Decadent Chocolate Chestnut Cake: A Tribute to Italian Flavor"

Indulge in the rich and delectable flavors of this enchanting dessert, designed to pay homage to the Italian tradition of savoring life and love through culinary delights. A harmonious blend of chocolate, chestnuts, and Diplomatico Anejo Rum creates a captivating flavor profile that captures the essence of Italian cuisine. Whether served at a special occasion or enjoyed as a simple indulgence, this cake is meant to be shared with those you cherish.

Cake:

• 1 cup chestnut flour
• 1 cup sugar
• 1 cup Baking Cocoa
• 8 ounces unsalted butter
• 2 cups Chocolate Drops
• 1/2 cup Diplomatico Anejo Rum
• 4 large eggs at room temperature, whipped

Preparation:

1. Preheat the oven to 350°F and line a pie pan with parchment paper.
2. Sift flour, sugar, and cocoa into a bowl.
3. Melt butter and chocolate together over low heat, then fold in eggs and blend with dry ingredients.
4. Pour the batter into the prepared pie pan and bake for 30 minutes. Remove from the oven and cool.

Filling:

• 1 4-ounce package frozen raspberries, thawed
• 3 tbsp seedless raspberry preserves
• 1-2 tbsp Orange Vanilla Sugar (if desired)

Preparation:

1. Drain raspberries, stir in jam, and add Orange Vanilla Sugar if a sweeter filling is preferred. Spread the filling on one piece of the cake and place another piece on top.

Frosting:

• 1 cup Chocolate Drops
• 3/4 cup heavy whipping cream
• Coffee & Chocolate Spice

Preparation:

1. Boil the cream, add chocolate, and stir until melted. Refrigerate until it thickens, then frost the cake and dust with Coffee & Chocolate Spice.

Frosting Tip:
To create a professional finish, place the cooled and filled cake on a serving plate, frost the cake, and then carefully remove the waxed paper or aluminum foil strips to reveal a clean, polished presentation.

More sweet endings

Brownie Ice Cream Sandwich

Harvest Galette

This recipe was originally published on recipes.terra-americana.com.