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    You are in: Home / Recipes / Soft and Gooey Chestnut and Chocolate Cake Recipe
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    Soft and Gooey Chestnut and Chocolate Cake

    Soft and Gooey Chestnut and Chocolate Cake. Photo by allya_rachel

    1/1 Photo of Soft and Gooey Chestnut and Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Wild Thyme Flour's Note:

    This wonderful recipe can be served slightly warm or cold. I haven't made it yet so please let me know . It has no flour, and the milk should be easily replaced with soy, almond or rice milk.

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    Units: US | Metric


    1. 1
      heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
    2. 2
      melt the chocolate and butter together in a pan over a gentle heat. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
    3. 3
      Seperate the egg whites from the yolks. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. Mix until you have a smooth batter.
    4. 4
      Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
    5. 5
      Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
    6. 6
      Cool completely then serve cut in a thick wedge with a thick dollop of double cream.

    Ratings & Reviews:


    Nutritional Facts for Soft and Gooey Chestnut and Chocolate Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 583.6
    Calories from Fat 434
    Total Fat 48.3 g
    Saturated Fat 29.3 g
    Cholesterol 177.2 mg
    Sodium 62.7 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 6.0 g
    Sugars 16.1 g
    Protein 9.6 g

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