Mexican Chocolate Chestnut Cake

One of my favorite dessert pairings of all times is a wedge of simple not-very-sweet chocolate cake (especially spicy, cinnamon chocolate cake) and a glass of ice cider.

In this (gluten free) cake recipe, we celebrate the mighty chestnut tree. If you want to learn more about how amazing chestnut trees are, the people who are working to bring back the American chestnut, and why we should be replacing annual grain with tree crops, check out our friend and neighbor Akiva Silver over here on his youtube channel.

4 ounces bittersweet chocolate
1/2 cup butter
4 large eggs, separated
⅛ teaspoon salt
1-2 teaspoons cayenne powder
2 teaspoons cinnamon
½ cup/55 grams chestnut flour

Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
In a mixing bowl, whisk egg yolks and the salt until pale and thick. Stir in the warm chocolate and spices and set aside.
Put egg whites in a clean bowl and beat until fluffy.
Stir chestnut flour into chocolate batter, then fold in the egg whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top — this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)

*this cake is not sweet at all, so if you like it sweeter, add up to 1/2 cup sugar to the batter in step 2.

Serve with our intense tart and sweet 2017 ice cider