Ticino chestnut cake

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Ingredients

• 150 g ground cane sugar
• 3 egg yolks
• 220 g frozen chestnut puree
• 100 g butter
• 150 g ground hazelnuts
• 3 egg whites
• 1 pinch salt
• 60 g hazelnuts
• 100 g dark chocolate
• 90 g hazelnuts

Steps

1. Place the sugar and egg yolks into a bowl, mix using the whisk on a hand mixer until the mixture turns a paler colour. Stir in the chestnut puree, butter and nuts and beat the egg whites with the salt until stiff. Stir in 1/3 of the egg whites and carefully fold in the remaining mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.
2. Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, scatter with the nuts, finish baking for approx. 45 mins. and allow to cool slightly. Remove the frame of the tin, transfer to a cooling rack and allow to cool.
3. Coat the sides of the cake with chocolate. Immediately transfer the cake to a clean sheet of baking paper and scatter with nuts.