The chestnut is definitely my favorite fruit of the fall, in savoury as in sweet, I enjoy always with. Then, because we say soon goodbye to 2012 and hello to 2013 it should be fun ! So what could be better than a dessert light and delicious to finish off during the meal of the eve of the 31 ?

So here is a cake to fall, melting to perfection, and gluten with little fat to make you happy without complexes, because, yes, it takes a little bit to think of her line for the holidays !!!

Has your spoons !

Bundt cake with chestnut and chocolate frosting {gluten-free}

Ingredients

  • 360 g cream of brown house or not !
  • 80 g of butter
  • 4 eggs
  • 40 g of chestnut flour

For the frosting

  • 150 g good dark chocolate
  • 10 cl of water
  • 30 g of sugar

Description

Preheat the oven to 170°.

Beat the butter for about 3 minutes to get a texture of the ointment. Then add the chestnut purée and chestnut flour.

Add the eggs one by one continuing to beat.

Pour the dough into a mould (type kouglof) previously buttered or covered with parchment paper.

Bake for 35 min.

Let it cool down before unmould.

To prepare the glaze, mix the water and sugar in a saucepan and bring to a boil for 4 minutes. Remove the pan from the heat and add the chocolate in pieces. Stir well.

Pour the icing on the cake unmolded and enjoy !

Written by Doc

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