This is a delightful, decadent and divine desert. A special recipe, it is an ode to the culture that knows how to live and love. Italian cooking is full of delicious recipes incorporating chocolate and chestnuts and this one lives up to that legacy. The combination, along with Diplomatico Anejo Rum brings the chocolate's flavor to a new level richness.
However you choose to enjoy this cake the key to is to share it with the ones you love!
- 1 cup chestnut flour
- 1 cup sugar
- 1 cup Baking Cocoa
- 8 ounces unsalted butter
- 2 cup Chocolate Drops
- 1/2 cup Diplomatico Anejo Rum
- 4 large eggs at room temperature and whipped
Center a rack in the oven and preheat the oven to 350°.
Sift flour, sugar and cocoa into a large bowl. Melt the butter and chocolate together in a saucepan or double boiler over low heat. Stir frequently to make certain the chocolate doesn't scorch. Fold in eggs and remove the pan from heat. Blend the mixture in with the dry ingredients.
Pour and scrape the batter in to a pie pan has been lined with parchment. Bake the brownies for 30 minutes. Remove from the oven and cool.
To make a dessert that is a showpiece, cut two pieces of cooled cake so that they are the same size. Fill and frost as directed below.
- 1 4-ounce package frozen raspberries, thawed
- 3 tbsp seedless raspberry preserves
- If your taste buds like a sweeter filling, add 1-2 tbsp
- Orange Vanilla Sugar
Filling: Drain raspberries, stir in jam, and add Orange Vanilla Sugar, if desired. Spread filling on one piece of cake and place another on top.
Frosting tip: Place cooled and filled cake on a nice serving plate. Cut small strips of waxed paper or aluminum foil and place under edges of cake. Frost cake, and then remove the waxed paper or aluminum foil, leaving you a clean, frosting-less plate!
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Photo Credit: Julie Cecchini