Fondant chestnut-chocolate cake

In the Fall, I love to eat chestnuts: in soups (with butternut squash for example), roasted (heissi maroni), with meat (glazed chestnuts), and also in pastries and cakes. I find that chestnut and chocolate go really well together - actually my favorite crepe comes with chestnut cream, melted dark chocolate and a scoop of vanilla ice cream. So I decided to embark on a chocolate-chestnut cake and I topped it off with some melted dark chocolate... it was really good. The challenge is to hit the right balance between chestnuts and chocolate, you can of course adapt it according to your taste!

Recipe for the chestnut-chocolate cake

500 g chestnut purée (73% chestnut)
75 g dark chocolate (72% cocoa)
125 g flour
100 g sugar
4 eggs
155 g butter
1 tsp baking powder

In a bain-marie melt chocolate and butter together. Mix and add chestnut purée, mix.
In a bowl beat up eggs and sugar until whitish and foamy. Incorporate the chestnut chocolate mix. Add flour and baking powder, mix. Transfer to a greased and floured spring form (24 cm).
Bake 35-40 min at 180 C.
*Optional: top it off with some melted chocolate and whipped cream
Recipe for the chestnut-chocolate cake

500 g chestnut purée (73% chestnut)
75 g dark chocolate (72% cocoa)
125 g flour
100 g sugar
4 eggs
155 g butter
1 tsp baking powder

In a bain-marie melt chocolate and butter together. Mix and add chestnut purée, mix.
In a bowl beat up eggs and sugar until whitish and foamy. Incorporate the chestnut chocolate mix. Add flour and baking powder, mix. Transfer to a greased and floured spring form (24 cm).
Bake 35-40 min at 180 C.