Chestnut and Chocolate Bundt Cake Bundt @bez_praha_roga_jednoroga

Ingredients

100g butter (room temperature)
350g chestnut cream @Clement Faugier Crème de Marrons
4 eggs (separated)
100g melted chocolate
150g flour
1 packet of baking powder
A pinch of salt

For the Ganache topping:

150g dark chocolate
150g heavy cream

Preparation

Cream the base: Using a mixer, combine the butter and chestnut cream until smooth.
Add yolks & chocolate: Add the egg yolks one by one, beating well after each addition. Mix in the melted chocolate.
Incorporate dry ingredients: Combine the flour and baking powder. Sift them into the mixture in 2–3 stages, mixing thoroughly with the mixer after each addition.
Whisk the whites: In a separate bowl, whisk the egg whites with a pinch of sugar and salt until stiff peaks form.
Fold together: Gently fold the egg whites into the main batter by hand (using a spatula) to keep the texture light.
Bake: Pour the batter into a greased and floured cake tin. Bake for 35–40 minutes in a preheated oven at 180°C.

Finishing Touches

For the ganache, melt the dark chocolate together with the heavy cream. Pour the smooth glaze over the baked cake. If desired, garnish with fresh fruit.

Enjoy!