Chestnut cake

Ingredients for 1 servings:

• 200 g sugar
• 150 ml oil, neutral
• 300 g flour
• 4 tbsp cocoa powder, instant (Kaba)
• ½ pack of baking powder
• 1 pinch of salt
• 4 eggs
• 500 ml cream
• 100 g sugar, or equivalent liquid sweetener
• 200 g puree, chestnut/chestnut puree
• 2 packs of cream stiffener
• Cake icing (chocolate icing)
• Almond flakes, ground nuts…

Instructions

Working time approx. 1 day 6 hours; Rest time approx. 4 hours; Total time approx. 1 day 10 hours

autumnal

Beat the sugar with oil and eggs until fluffy. Stir in the flour, cocoa powder, baking powder, and a pinch of salt. Pour into a 26cm springform pan and bake at 180°C for approximately 40-45 minutes. Let cool. For the topping, whip 500ml of cream with the cream stiffener until stiff, then stir in the sugar or sweetener. Fold in the chestnut puree. Cut the cake in half and fill with the chestnut mixture. Cover the cake with the chocolate glaze and sprinkle with flaked almonds or ground nuts, if desired. Refrigerate for a few hours.