Gluten-free chestnut, chocolate and hazelnut cake

  • Preparation time: 25 minutes
  • Cooking time: 45 minutes, plus cooling
  • Total time: 1 hour 10 minutes, plus cooling

Serves: 8

Ingredients

60g unsalted butter, softened, plus extra for greasing
250g cooked chestnuts (freshly cooked, canned or vacuum-packed)
150ml whole milk
75g dark chocolate (70% cocoa solids), roughly chopped
50g hazelnuts, toasted and chopped
125g caster sugar
3 eggs, separated
1 tbsp brandy
½ orange, zest
100g sweetened vanilla chestnut spread
100g crème fraîche

Method

1 Preheat the oven to 180˚C, gas mark 4; grease a deep 18cm cake tin and line with baking parchment. Simmer the chestnuts in the milk for 10-15 minutes, until soft, then drain and cool; discard the milk. Whizz the chocolate in a food processor until it forms a coarse grit; set aside. Rinse out the processor and whizz the chestnuts and hazelnuts to a rough paste; set aside.

2 Put the butter and sugar in the processor; cream together until smooth. Blend in the egg yolks, one at a time, then the brandy and orange zest. When everything is well combined, transfer to a large bowl and fold in the chocolate and the chestnut mixture. Whisk the whites to stiff peaks and beat 2 tbsp into the cake mix, then fold in the rest. Tip into the tin, level the surface and bake for 30 minutes, until risen and firm to the touch.

3 Cool for 10 minutes, then carefully turn out onto a wire rack. Remove the parchment and leave to cool completely. Swirl the chestnut spread through the crème fraîche and serve with the cake, lightly dusted with icing sugar, if liked.