Chocolate Chestnut Tea Cake

Thank you for sharing!

Last Updated on January 13, 2020 by Chef Mireille

Chocolate Chestnut Tea Cake is a delicious tea time cake made with chestnut cream, although nutella can be substituted.

 

As most of you know, I have an adventurous palate and always look for new ingredients to try.  Hediard in Paris is a must stop for any foodie visiting Paris. Exotic produce, huge selection of varietal teas and spice/spice blends from all over the world – it’s a foodie’s paradise.  Mango Vinegar and Chestnut Paste/Cream were two of the ingredients I picked up when I was there.  I have used the mango vinegar in marinades, sauces and salad dressings.  However, I have been stumped on how to utilize the chestnut paste and then I happened upon this delicious cake recipe and FINALLY, I would get to use my chestnut paste!

IN THE MAKING – HOW TO MAKE CHOCOLATE CHESTNUT TEA CAKE

 

A perfect tea time cake.

 

This cake is so soft and light – perfect with a cup of tea!

 

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Chocolate Chestnut Tea Cake

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Continental
Servings: 12
Calories: 200.21kcal

Ingredients

  • 1 stick unsalted butter softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/2 cup chestnut cream Nutella would be a delicious substitute
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 F.  Spray a loaf pan with non stick spray.
  • In a small bowl, sift the flour, cocoa powder, baking powder and salt.
  • Beat butter and sugar until light and creamy.
  • Add eggs one at a time, beating well after each addition.  Add vanilla extract and chestnut paste and beat well.
  • Using a rubber spatula, fold in the dry ingredients.  Transfer to the prepared loaf pan.
  • Bake for 50-60 minutes, until a toothpick inserted comes out clean.
  • Cool for a few minutes before removing from pan.

Nutrition

Calories: 200.21kcal | Carbohydrates: 20.04g | Protein: 2.79g | Fat: 12.65g | Saturated Fat: 7.61g | Sodium: 99.49mg | Fiber: 0.87g | Sugar: 12.94g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Jayanthi Santhanam

    Thanks for leaving a comment on my blog! I just tried a normal white loaf today with the water roux method and it indeed gave a very soft fluffy bread. I have book marked you chocolate chestnut cake recipe and will try it and let you know how it turns out soon. Thanks again for visiting and taking time to leave a comment.

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