Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too. Ingredients:
200 g good quality dark chocolate (70% cocoa) |
200 g butter |
200 g vacuum packed cooked and peeled chestnuts (or fresh) |
200 g sugar |
200 ml milk |
3 eggs |
1 tablespoon brandy (optional) |
2 teaspoons pure vanilla extract |
1 teaspoon good quality instant coffee granules |
200 ml double cream (heavy) |
2 tablespoons confectioners' sugar (icing) |
1 tablespoon brandy (optional) |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat the oven to 150C
2. Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
3. Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
4. Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
5. Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
6. Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
7. Leave to cool in the pan then cover and transfer to the fridge.
8. Next day Whip the cream adding the brandy and sugar.
9. Turn the cake out, split and fill with cream.
10. Keep refrigerated until ready to serve.
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