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    You are in: Home / Recipes / Wheat Free Chocolate and Chestnut Cake Recipe
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    Wheat Free Chocolate and Chestnut Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Perfect Pixie's Note:

    I try to avoid wheat, so when I found this recipe I was over the moon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C (fan oven).
    2. 2
      Grease a 20cm round cake tin.
    3. 3
      Line base with baking parchment.
    4. 4
      Melt half the chocolate in a heatproof bowl set over a pan of boiling water.
    5. 5
      Remove from heat and allow to cool.
    6. 6
      Whisk together the yolks and sugar until pale and creamy.
    7. 7
      Add chestnut puree, mix well until combined.
    8. 8
      Stir in melted chocolate and rum.
    9. 9
      Whisk egg whites until soft peaks form.
    10. 10
      Mix 1/3 of whites into the chestnut mixture.
    11. 11
      Fold in remaining whites.
    12. 12
      Spoon into tin.
    13. 13
      Bake for 3 5-40 minutes until risen and firm to the touch.
    14. 14
      Cool.
    15. 15
      Melt remaining chocolate with 3 tbsp water.
    16. 16
      Serve cake with nuts and chocolate sauce.

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    Nutritional Facts for Wheat Free Chocolate and Chestnut Cake

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 548.4
     
    Calories from Fat 303
    55%
    Total Fat 33.7 g
    51%
    Saturated Fat 11.8 g
    59%
    Cholesterol 141.0 mg
    47%
    Sodium 69.0 mg
    2%
    Total Carbohydrate 60.8 g
    20%
    Dietary Fiber 6.6 g
    26%
    Sugars 17.9 g
    71%
    Protein 11.7 g
    23%

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