No bake chestnut cake – is light but still super indulgent cake. Biscuit base with rich chocololate and walnut flavor and creamy chestnut layer with a hint of rum go great together making this delicious cake perfect for many occasions.
5.3 oz (150 g) butter, room temperature
3.5 oz (100 g) sugar
14 oz (400 g) digestive biscuits, crushed
3.5 oz (100 g) walnuts, crushed
4.3 oz (120 g) dark chocolate 65% cacao, melted
1 tbsp rum extract
3.4 us fl oz (100 ml) milk
3.5 oz (100 g) butter, room temperature
4.3 oz (120 g) powdered (confectioners)sugar
17.6 oz (500 g) unsweetened chestnut puree, (if you have sweetened chestnut puree, you can use it, just don’t add powdered sugar)
2 tbsp rum extract
6.7 us fl oz (200 ml) heavy cream
2 tbsp sugar
some dark chocolate for decoration
Line the bottom of a 8-inch (20 cm) springform pan with parchment paper.
In a large bowl, beat together butter and sugar until light and fluffy. Add crushed biscuits, crushed walnuts, melted chocolate, rum extract and milk. Mix all of the ingredients well and press mixture into the bottom of a springform pan using the back of a spoon. Cool it in refrigerator for about 15 minutes.
For the middle layer, using an electric mixer whisk together butter and powdered sugar, add chestnut puree and rum extract. Mix until well combined and then pour it over the bottom layer using rubber spatula to spread it evenly. Place it in refrigerator for about 15 minutes.
Whip some heavy cream and 2 tbsp of sugar until stiff peaks form. Spread the topping over the cake and grate some chocolate on top if you like, for decoration 🙂
Refrigerate for at least 4 hours!
Make some coffee or tea, enjoy your favorite desserts and have a lovely day!