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Ticino chestnut cake
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 461
This is needed
This is needed for 8 piece
  • 220 g frozen chestnut puree, defrosted
  • 3 egg yolk
  • 100 g butter, liquid, left to cool
  • 150 g ground cane sugar
  • 3 egg whites
  • 150 g ground hazelnuts
  • 1 pinch salt
  • 20 g hazelnut brittle
  • 60 g dark chocolate, melted
  • icing sugar to dust
  • 60 g hazelnut brittle
  • For a spring form tin approx. 18 cm diameters, based lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, scatter with the brittle, 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.
Coat the sides of the cake with chocolate. Immediately transfer the cake to a clean sheet of baking paper and decorate the sides with the brittle. Dust the cake with icing sugar.