Chocolate Chestnut Cake
A moist cake combining chestnut puree, chocolate, and almonds
Ingredients
Chestnuts (use vacuum-packed, ready-cooked and peeled)
375g (12 oz)
Milk
150ml
Caster sugar
250g (8 oz)
Eggs (separate whites and yolks)
5
Softened unsalted butter
100g (3.5 oz)
Vanilla extract
2 teaspoons
Salt
1/4 teaspoon
European dark chocolate
100g (3.5 oz)
Almonds
100g (3.5 oz)
Lemon (zest removed and cut into fine strips)
1
Cream of tartar
1 pinch
Icing sugar (for decoration)
Instructions
1
Step 1
Place the chestnuts and milk in a saucepan, cover, and slowly bring to a boil. Remove from heat and set aside to cool.
2
Step 2
Set aside 3 tablespoons of the sugar. In a large bowl, whisk the remaining sugar with the egg yolks, then beat in the softened butter, vanilla extract and salt.
3
Step 3
Grind the chocolate and almonds in a food processor to a powder, then fold into the egg mixture.
4
Step 4
Purée the chestnuts and milk in a food processor, then fold into the egg mixture. Stir in the lemon zest.
5
Step 5
Beat the egg whites together with the cream of tartar until soft peaks form. Slowly add the remaining sugar and continue beating for 20 seconds, or until glossy. Fold 1 tablespoon of the beaten whites into the cake mixture to loosen it, then gently fold in the remaining whites.
6
Step 6
Pour the mixture into the prepared cake tin and bake in a preheated oven for 45 minutes, or until a skewer inserted into the cake comes out clean.
7
Step 7
Place the cake on a wire rack and run a knife around the inside edge of the tin. Leave the cake in the tin for 10 minutes, then turn it out onto the wire rack to cool. Just before serving, dust the cake with sifted icing sugar and serve with cream cheese. A pot of rich chocolate sauce may be offered alongside, according to taste.
