Mocha Chestnut Cake

Today, I'd like to share an autumn-limited dessert with you: Mocha Chestnut Cake. No oven is needed—it’s super easy for beginners to make. What’s more, the addition of coffee and cocoa creates a richer, more layered flavor. If I owned a coffee shop, this dessert would definitely be the autumn signature.

Ingredients:

500g chestnut kernels

40g brown sugar

80ml coffee liquid

10g cocoa powder

Appropriate amount of drinking water

Appropriate amount of white sesame seeds

100g whipped cream

Appropriate amount of honey

30g butter

Instructions:

1.Wash the chestnut kernels and steam them in a pot for 20 minutes.

2.Put the coffee liquid, cooked chestnut kernels, cocoa powder, and an appropriate amount of drinking water into a blender, and blend into a smooth mocha chestnut paste.

3. Pour the chestnut puree into a non-stick pan, then add light cream, brown sugar, and butter. Stir-fry over low heat throughout the process.

4. Keep stirring with a spatula until the chestnut paste forms a cohesive mass, then let it cool to room temperature.

5. Divide the chestnut paste into 14 small portions, each weighing 50g. Roll each portion into a ball, then press it into shape using a chestnut cake mold.

6. Dip the bottom of the chestnut cake in an appropriate amount of honey, then roll it in roasted sesame seeds—and a beautiful, delicious chestnut cake is ready.

Hey everyone, isn’t this recipe super easy to follow? Then come and share your homemade "Autumn Limited Edition – Mocha Chestnut Cake" with us!

FROME：RED NOTE