Maronitorte

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan.

2. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly.

3. In a separate mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

4. Add the egg yolks one at a time, mixing well after each addition.

5. Stir in the ground almonds and chestnut puree until well combined.

6. Gradually fold in the melted chocolate into the butter mixture.

7. In another bowl, whisk the egg whites until stiff peaks form.

8. Gently fold the egg whites into the chocolate mixture until just combined.

9. Sift the flour, baking powder, and salt over the batter and carefully fold in until no streaks of flour remain.

10. Pour the batter into the prepared springform pan and smooth the top.

11. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

12. Allow the maronitorte to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. Once cooled, dust the top of the maronitorte with confectioners' sugar.

14. Slice into wedges and serve at room temperature with a dollop of whipped cream or a sprinkle of cocoa powder, if desired.