Chestnut and chocolate cake recipe
It’s delectably tender, fudgy and chocolatey, and not too sweet or over-rich. You can serve it warm from the oven, with a dollop of whipped cream or ice cream, but it’s also good made a day or two ahead and served cold or at room temperature.
You will need a 25cm/10inch springform tin.
Ingredients
- 250 g peeled cooked chestnuts (vacuum-packed or tinned are fine)
- 250 ml milk
- 250 g dark chocolate (at least 70% cocoa solids), broken up
- 250 g unsalted butter, roughly cut up
- 4 medium eggs, yolks and whites separated
- 100 g caster (superfine) sugar
- 8.8 oz peeled cooked chestnuts (vacuum-packed or tinned are fine)
- 8.8 fl oz milk
- 8.8 oz dark chocolate (at least 70% cocoa solids), broken up
- 8.8 oz unsalted butter, roughly cut up
- 4 medium eggs, yolks and whites separated
- 3.5 oz caster (superfine) sugar
- 8.8 oz peeled cooked chestnuts (vacuum-packed or tinned are fine)
- 1.1 cups milk
- 8.8 oz dark chocolate (at least 70% cocoa solids), broken up
- 8.8 oz unsalted butter, roughly cut up
- 4 medium eggs, yolks and whites separated
- 3.5 oz caster (superfine) sugar
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 170°C/fan 150°C/325°F/gas mark 3, and grease and line your 25cm/10inch springform cake tin.
- Put the chestnuts and milk into a pan and heat until just boiling. Take off the heat and mash well with a potato masher – you are aiming for a creamy purée, with just a few crumbly bits of chestnut. Set aside.
- Put the chocolate and butter into a second pan and place over a very low heat. Keeping a close eye, to ensure that the chocolate doesn’t get too hot, melt them gently together, stirring now and then. Allow to cool a little.
- Whisk the egg yolks and sugar together in a large bowl until blended and creamy (they don’t need to reach a ‘moussey’ stage).
- Stir in the warm (not hot) chocolate mixture and then the chestnut purée, to create a well-blended batter.
- Whisk the egg whites in a clean bowl until they hold stiff peaks. Take one spoonful of egg white and mix it into the batter to loosen it, then fold the rest in lightly, trying not to knock out too much air.
- Carefully transfer the mixture to the prepared tin. Bake for 25–30 minutes until the cake is just set but with a slight wobble still in the centre.
- To serve warm, leave to cool a little then release the cake from the tin. Slice carefully – it will be very soft and moussey. Alternatively, leave the cake to go cold, when it will have set a bit firmer.
This recipe is from Christmas at River Cottage by Lucy Brazier with foreword, essays and seasonal recipes from Hugh Fearnley-Whittingstall. Published by Bloomsbury, priced £22. Photography by Charlotte Bland.
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