Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh

READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement