I had a packet of chestnut puree left over from Christmas. I thought it would make a good, moist cake and found this recipe which I have tweaked. It’s really delicious! It would make a really special pudding with a dollop of creme fraiche and a fruit compote.
You will need:
- 200g good dark chocolate (I used Lindt 90% and 70%)
- 100g ground almonds
- 200g chestnut puree
- 100g butter
- 4 eggs
- 2 tbsp maple syrup (optional)
- Put the oven on 165C. Butter an 8 or 9 inch cake tin with a removable base.
- Break the chocolate into pieces and place in a glass bowl with the butter. Sit the bowl over a pan of simmering water until the contents are liquid (do not allow to bubble – keep removing from heat and stirring gently). Allow to cool slightly.
- Separate the eggs – yokes into one large bowl, whites into another.
- Add the maple syrup (if using) to the egg yokes and whisk until fluffy. Add the chestnut puree and ground almonds and mix well.
- Pour the chocolate/butter liquid into the chestnut/almond mixture and mix well but gently.
- Whisk the egg whites until they form stiff peaks. Fold very gently into the chocolate mixture.
- Pour into the cake tin and bake for 30-40 minutes or until risen and the surface has started to crack. Check that the middle springs back when touched.
- Allow to cool, remove from tin and serve (with lots of tea, of course)
Here’s a downloadable and printable version of this recipe: p51_MENU07