For chestnut cream and chocolate lovers, this is the business! This cake, so popular with my family and friends, is rich in chocolate flavour with an underlying taste of chestnut vanilla cream. Pure satisfaction.
Perfect for any occasions, I baked it for my husband’s birthday today!
435 grs tin sweetened chestnut purée (available in most supermarkets)
140 ml double cream or crème fraîche
50 grs butter (softened)
5 egg whites
80 grs caster sugar
300 grs dark chocolate , melted
6 tbsp plain flour
Pre-heat oven to 150C
Mix the chestnut puree with the double cream/crème fraîche and butter. Melt until smooth. Whisk the egg whites in a bowl and gradually add the caster sugar (when the egg whites start becoming firm) to make a meringue mixture.
Mix the chestnut mixture with the chocolate and flour and fold in the meringue mix. Spoon into a lined caked tin (24cm approx.) and bake for 50 minutes. Let the cake set at least 1 hour. I usually bake it well in advance so it becomes like ‘velvet’ in texture by the time I serve it. Serve with whipped cream.