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    Gluten-free chestnut, chocolate and hazelnut cake

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    Gluten-free chestnut, chocolate and hazelnut cake

    • Vegetarian
    • Gluten Free
    • 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.

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    This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue

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