Chestnut and chocolate cake with chestnut cream
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Loading... - Kate Taylor
- 14 Dec 2020
- 1826 Views
- 1 Like
- 1 Comment
This rich, flourless chocolate cake is a delicious tea cake but, with its rich chestnut cream, it’s so light and mousse-like that it doubles up as an excellent after-dinner pudding. Serves 10-12.
250g dark chocolate
250g unsalted butter
180g caster sugar
3 tbsp mezcal (or a peaty whisky, or brandy)
200g chestnut puree
4 eggs, separated
1 small pinch ground cinnamon
¼ tsp fine sea salt
For the chestnut cream
200g chestnut puree
2 tbsp mezcal (or peaty whisky)
1 tsp vanilla extract
60g icing sugar
220ml double cream
30g dark chocolate
Heat the oven to 170C/325F/gas mark 3. Butter a 25cm cake tin and line it with baking paper.
Break the chocolate into pieces and put in a heatproof bowl with the butter. Position the bowl over a pan of barely simmering water, and stir until the chocolate has melted. Add the sugar and mezcal, stir again until the sugar crystals have melted and the mix is smooth, then leave to cool slightly.
In a bowl, beat the chestnut puree with a hand blender until very smooth, then beat in the egg yolks two at a time, to make a smooth cream. Fold in half the melted chocolate mix, then add the rest. Season with the cinnamon and salt.
In a clean bowl, whisk the egg whites to stiff peaks, then use a large metal spoon to fold a third of them into the chocolate mixture, to loosen. Once well combined, gently fold in the rest of the egg whites, then scrape the mix into the tin and bake for 25-30 minutes, until just set.
While the cake is baking, make the chestnut cream. Beat together the chestnut puree, mezcal, vanilla and sugar. Gently whip the cream to soft peaks and fold into the chestnut puree mix.
To serve, cut the cooled cake into slices and serve with dollops of cream and dark chocolate grated on top.
akancha singh
Yummy