(from the fabulous Fräulein Klein)
100g dark chocolate
250g butter, soft
seeds of one vanilla pod
100g ground almonds
1 teaspoon baking powder
150g chestnut purée
2 teaspoons kirsch liqueur (optional)
Preheat the oven to 180°C and butter and flour a 2l bundt cake tin.
Melt chocolate over a hot water bath and let cool. In a large bowl, beat butter, sugar and vanilla seeds with an electric hand mixer until pale and fluffy. Add the eggs, one by one. In another bowl, mix flour, ground almonds and baking powder. Add to your butter-sugar-egg mixture and beat well. Then, add chestnut purée, melted chocolate and kirsch liqueur and beat well.
Fill the dough into your prepared cake tin and bake the cake for about 50-55 minutes. A skewer inserted into the cake should come out clean.
Dust with icing sugar or decorate with sugar or chocolate icing and sprinkles. I thought, roasted slivered almonds would be nice as well. I made the icing with icing sugar and a splash of milk.