Soft and Gooey Chestnut and Chocolate Cake
photo by allya_rachel
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 250 g dark chocolate
- 250 g unsalted butter
- 250 g cooked peeled chestnuts
- 250 ml milk (or rice milk)
- 4 eggs
- 125 g caster sugar
directions
- heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
- 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.
- 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.
- Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
- Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
- Cool completely then serve cut in a thick wedge with a thick dollop of double cream.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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