25 Nov Chocolate Velvet Chestnut Cake with Pumpkin Pecan Crust Recipe
This velvety smooth cake uses pureed roasted chestnuts instead of wheat flour. The taste is decadent, but it’s relatively light because of the whipped egg whites folded into the batter. This is a great holiday dessert, but make it any time you feel like a little indulgence.
Chestnuts are in season from October through January. You may be able to find them in Whole Foods Markets (my local store unfortunately was out so I ordered whole roasted chestnuts online from Vitacost.com).
Recipe coming in my new e-book. Sign up for the email list to be alerted when the new book comes out!
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