Chestnut has such a special taste. We love it as a rule, and I remember my husband and I having a huge fight over candied chestnuts he brought from Bursa.
This is why I could not resist when I saw that amazing Chestnut Cake in dear Kitchen Art-Ist’s blog. I simply wished to make a clean-er version. If you wish to have a Fudge Cake instead feel free to use regular dates instead of persimmon. I love both versions.
A small warning: Please take note chestnuts are not grains but have a rather high carb rate.
500 gr chestnuts
2 heaping tablespoons clotted milk cream
3 tblspns cocoa
2 small persimmons (use 10 dates if you are making Fudge Cake)
2 tblspns honey (optional – omit if you are making Fudge Cake)
1-Wash the chestnuts and using a small, sharp knife, cut a cross into the skin of each nut.
2-Boil chestnuts for 45 minutes in a pressure cooker.
3-Drain, peel out the outer and inner skin and place the kernel inside a deep bowl.
4-Peel persimmons and blend into a thick puree.
5-Add clotted cream, cocoa, persimmons (or dates) on top of the chestnuts and blend until smooth.
6-Set in the freezer for 5 hours (3 hours in the fridge if making fudge cake)
7-Remove from the freezer, slice, serve.