Friday, 8 February 2013

Chocolate & Chestnut Flourless Cake

Chocolate Chestnut Cake

200g chestnuts, roasted and peeled
100ml milk
1tsp vanilla extract
150g dark chocolate
100g unsalted butter
75g plus 2tbsp caster sugar
3 eggs
1tbsp cocoa
1tbsp vanilla extract


1. Pre heat the oven to 180°C/ 350F/Gas 4. Butter a 20cm diameter springform pan and dust the insides with cocoa.

2. Heat the chestnuts with the milk and 2tbsp caster sugar for 5 minutes, to soften the chestnuts. Remove from the heat and blend in a food processor to form a smooth paste. Mix in the vanilla.

3. In a heatproof bowl over a pan of simmering water, heat the chocolate and butter until completely melted.

4. Whisk the eggs and 75g sugar until doubled in volume. Carefully mix in the chestnut mixture and once well combined, fold in the melted chocolate and butter.

5. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake has risen and formed a crust and a skewer comes away fairly clean from the centre.

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