Chocolate-Chestnut Cheesecake
Chocolate-Chestnut Cheesecake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, chocolate-chestnut cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chocolate Chestnut Cheesecake A decadent dessert of rich chocolate and whipped cream. From the outside, it looks like a pile of fresh whipped cream and powdered chocolate, but the inside of this fluffy masterpiece is hiding a rich surprise. This original cheesecake is crafted using Murray's Mascarpone for a dense, cool center that's been.

Chocolate-Chestnut Cheesecake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chocolate-Chestnut Cheesecake is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook chocolate-chestnut cheesecake using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chocolate-Chestnut Cheesecake:
  1. Take 150 grams Cream cheese
  2. Get 80 grams Chestnut cream (marron creme)
  3. Take 50 grams Granulated sugar
  4. Prepare 1 Egg
  5. Get 50 ml Milk
  6. Get 2 tsp Rum
  7. Make ready 50 grams Cake flour
  8. Get 40 grams Chestnuts cooked in sugar syrup
  9. Take 50 grams Chocolate
  10. Get For the cream:
  11. Get 50 ml Heavy cream
  12. Get 2 tsp Chestnut cream (marron creme)

However, you can omit the amount of ricotta used for the same amount again of chestnut puree. They both have similar textures so this should work fine. This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving. For the base, process the crackers, butter and heaped tablespoon chestnut purée until like fine crumbs.

Instructions to make Chocolate-Chestnut Cheesecake:
  1. Bring the cream cheese to room temperature. Roughly chop 3/4 of the chocolate and chestnuts in syrup (store the remaining chocolate in the refrigerator to use later).
  2. Preheat the oven to 170°C. Cream the cream cheese, add the chestnut cream and granulated sugar, and mix well.
  3. Add the beaten egg, and mix well.
  4. Add the milk and rum, and mix well.
  5. Sift in the cake flour and fold in with a rubber spatula.
  6. Pour into the cake mold and scatter chopped chocolate from Step 1. Bake for about 35 minutes in a 170°C oven.
  7. The baking is done. Cool in the cake mold. When it has cooled down, cover with plastic wrap and chill in the refrigerator for more than an hour.
  8. Combine the cream ingredients, and beat until it forms very soft peaks.
  9. Top the cream from Step 8 in the center of the unmolded cake, and spread it all over.
  10. Scatter the chopped chestnuts from Step 1 on top. Shave the remaining chocolate on top.
  11. Slice and serve.

When the cheesecake's ready it should be just set on top with a hint of wobble underneath; it certainly carries on cooking as it cools. Take the cheesecake out of the roasting tin, take off the foil and clingfilm wrapping and let the cheesecake cool on a rack. Refrigerate overnight before unmoulding and leaving it to get back to room temperature. This flourless chocolate cake is made with pureed chestnuts, bittersweet chocolate, and rum. After looking around for a while I settled on this recipe for a chestnut cheesecake that is topped with a rum-y syrup.

So that is going to wrap it up for this exceptional food chocolate-chestnut cheesecake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!