CookEat Recipe
Chestnut and Berry Cocoa Squares
A buttery cocoa cake holds cooked chestnuts and red berries. Brewed coffee moistens the batter before it is baked as a slab and cut into small squares.
Method
Steps
Step 1
Plan 25 minutes active work, 35–40 minutes in the oven and 45 minutes cooling. Preheat a conventional oven to 175°C. Line a 20 cm square metal cake tin, at least 5 cm deep, with baking paper.
Step 2
Use 90 g fully cooked, peeled, unsweetened chestnuts, roughly chopped. Choose 120 g fresh raspberries and hulled strawberries for the berry quantity; wash gently, dry and halve large strawberries. Measure 80 ml brewed filtered black coffee and let it cool; do not use grounds or coffee beans.
Step 3
Cream the softened unsalted butter and sugar for 3 minutes. Beat in 150 g shelled beaten egg gradually, scraping down the bowl. Mix the flour, unsweetened cocoa powder and baking powder separately.
Step 4
Fold half the flour mixture into the creamed base, then the coffee, then the remaining flour mixture. Fold in the chestnuts and 60 g berries with a few gentle turns.
Step 5
Spread in the lined tin, no higher than two-thirds full. Distribute the remaining 60 g berries on top. Bake for 35–40 minutes until the centre feels set and a skewer tested in two cake areas between the fruit shows crumbs but no liquid batter.
Step 6
Let the slab stand in its tin for 15 minutes, then lift onto a rack for at least 30 minutes before cutting 16 squares. Refrigerate within 2 hours and consume within 2 days.
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