Velvety Chestnut Chocolate Bliss Cake

1. Cook Chestnuts in Milk

Place the chestnuts and milk in a saucepan and bring to a boil. Let them simmer for about 10 minutes until the chestnuts are tender. Stir in the vanilla extract and set aside.

2. Melt Chocolate and Butter

Melt the chopped chocolate and unsalted butter together. You can do this by placing them in a double boiler or in a heatproof bowl set over simmering water. Stir occasionally until smooth and fully melted.

3. Blend Chestnut Mixture

Transfer the chestnut and milk mixture to a food processor and blend until you achieve a smooth puree.

4. Combine Ingredients

Add the superfine sugar, melted chocolate and butter mixture, egg yolks, and Spanish brandy or Cognac to the food processor. Blend everything together until you have a smooth and homogenous mixture.

5. Beat Egg Whites

In a large bowl, use an electric mixer to beat the egg whites until they form stiff peaks.

6. Fold Egg Whites

Gently fold the egg whites into the chocolate and chestnut mixture, being careful not to deflate them.

7. Prepare Pan

Prepare a 9-inch springform pan by lining it with foil and buttering it generously. Pour the batter into the prepared pan, spreading it evenly.

8. Bake Cake

Preheat your oven to 325°F. Bake the cake for 30 to 35 minutes, until the edges are set but the center remains slightly wobbly.

9. Cool and Serve

Once done, let the cake cool in the pan before removing it. Serve slices of this velvety chestnut chocolate bliss cake and enjoy the luxurious combination of flavors and textures.