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Gluten-free chestnut, chocolate and hazelnut cake
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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
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.
Typical values per serving:
This recipe was first published in Thu Dec 01 11:02:00 GMT 2016.