Chest­nut Choco­late Cake

NZ Lifestyle Block - - Diy Food -

This is a very soft cake, a bit like mousse, and is de­li­cious warm or cold. You have to be very gen­tle re­mov­ing the cake from the tin when it's warm or it can end up fall­ing apart, but once it has cooled and set it is firm and easy to slice. It's a great al­ter­na­tive to Christ­mas pud­ding and, be­ing gluten-free, you can save it for spe­cial oc­ca­sions when you need to cater for di­etary re­quire­ments.


250g dark choco­late 250g un­salted but­ter 250g pro­cessed chest­nuts (as per the ‘freezer' method) 250ml milk 4 large eggs 125g cup caster sugar method Melt the choco­late and but­ter to­gether slowly in a dou­ble boiler. Set aside to cool down. Sep­a­rate the eggs, put the yolks into a bowl and beat with the sugar. Add the cooled choco­late and but­ter mix plus the milk and chest­nuts and whisk rapidly or beat with an elec­tric beater un­til you have a smooth bat­ter. Beat the egg whites un­til stiff and gen­tly fold them into the bat­ter. Trans­fer the mix­ture into a greased, lined 23cm spring­form tin. Bake for 25-30 min­utes at 170˚C un­til the cake has just set but is still slightly wob­bly.

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