Crunchy Chocolate-Chestnut Cake
Crunchy Chocolate-Chestnut Cake
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Ingredients
  • 1/2 cup (125 ml) ground almonds
  • 1/2 cup (125 ml) all-purpose flour
  • 1/4 cup (60 ml) icing sugar
  • 2 eggs whites
  • 1/2 cup (125 ml) granulated sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of 2 20-cm (8-in) springform cake pans with parchment paper. Butter the sides of the pans.
  • In a bowl, combine the powdered almonds, flour and icing sugar. Set aside.
  • In another bowl, beat the egg whites until they form soft peaks. Beat in the sugar a tablespoon at a time until stiff peaks form. Using a spatula, fold in the dry ingredients. Spread the batter evenly in the pans. Bake until lightly browned, about 30 minutes. Let cool, then remove from the pans. Set aside.
  • Description
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