Dark Chocolate Chestnut Cake

This delcious cake has a consistency in between chocolate and cake.

Serving: 8 servings from 2 ramekins

Ingredients

1.75 oz chestnuts

2.67 tbsp coconut milk

1/4 tsp vanilla

2 oz unsweetened chocolate

11 dates

2 tbsp coconut oil

1 egg, separated

Instructions

1. Preheat oven to 350 degrees.

2. Blend chestnuts, coconut milk, vanilla, and dates.

3. Melt chocolate and coconut oil over double broiler.

4. Whisk egg yolk and chestnut puree mixture together. Add melted chocolate.

5. Beat egg whites to stiff peaks. Fold into chocolate batter in thirds.

6. Bake 35 minutes, or until only slightly jiggly.

7. Cool completely before serving.

Nutrition Information (based on 8 servings)

140 calories, 8.4g fat, 14.4g carbs, 2.2g fiber, 9.6g sugar, 2.4g protein

Notes: Very fluffy when warm. When cool, the texture is fudgy or like a mesh between chocolate and cake.Tastes amazing with ice cream. Next time, you can try using less coconut oil if you would like it to be a lower calorie treat.

Inspired by Seasonal and Savory

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