Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
For the cake
- 200 g good quality dark chocolate (70% cocoa)
- 200 g butter
- 200 g vacuum packed cooked and peeled chestnuts (or fresh)
- 200 g sugar
- 200 ml milk
- 3 eggs
- 1 tablespoon brandy (optional)
- 2 teaspoons pure vanilla extract
- 1 teaspoon good quality instant coffee granules
For the cream
- 200 ml double cream (heavy)
- 2 tablespoons confectioners' sugar (icing)
- 1 tablespoon brandy (optional)
- 1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
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