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Chestnut Cake with Chocolate Cream

Chestnut Cake with Chocolate Cream recipe, brought to you by MiNDFOOD.

Chestnut Cake with Chocolate Cream

In season ingredients:

Serves 8

500g fresh chestnuts

1½ cups milk

1¼ cups caster sugar

6 eggs, separated

80g butter, melted

1 cup almond meal (ground almonds)

50ml brandy

1½ cups self-raising flour

pinch of salt

500ml thickened cream

500g good-quality dark chocolate, roughly chopped

1 Preheat oven to 200C. Mark a cross on the base of each chestnut with a small sharp knife. Put chestnuts on a baking tray. Bake for 10–15 minutes or until shells crack. Remove from oven, cool slightly and remove shells and skin (you may find this easier using a tea towel).

2 Put chestnuts in a saucepan with milk and ¼ cup sugar over medium heat. Bring to the boil, reduce heat and simmer for 15–20 minutes or until soft. Drain, reserving liquid. Put chestnuts in a food processor until a puree forms, adding reserved liquid, a little at a time, as necessary.

3 Preheat oven to 180C. Grease and line a 22cm cake pan with baking paper. Using an electric beater, beat egg yolks and remaining sugar until thick and pale.

Add butter, almond meal, brandy and 1½ cups chestnut puree. Sift flour over cake mixture. Gently fold ingredients together with a large metal spoon. Beat egg whites and salt until soft peaks form. Add to cake mixture and gently fold into batter until well combined. Spoon into prepared baking pan.

4 Bake for 45–50 minutes or until cake is cooked through when tested with a skewer. Stand for 10 minutes before transferring to a wire rack. When cold, cut in half horizontally.

5 To make chocolate cream, heat cream in a saucepan until small bubbles form around the edge and the cream is hot. Remove from heat and add chocolate. Stir until melted. Transfer to a bowl and stand until spreadable. Spread over base of cake. Top with remaining half of cake and spread remaining chocolate cream all over.

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