Chocolate Chestnut Cake
This Chocolate Chestnut cake is the ideal guilt-free, gluten free and super tasty alternative to a filling and sugary cake.
We have arrived into a New Year and with all our full bellies from xmas it is time to step back and get into some healthy stuff (at least that's what I heard somewhere). I'm not a fan of diets at all and believe that you should eat a bit of everything as long as it is in moderation. But because I actually want to start cutting out some of the sugars I am consuming and I am starting to experiment with alternative flours in cakes etc.
I have developed a super tasty gluten free dessert for all of us chocolate freaks who want to be a bit healthier. This chocolate chestnut cake is super fudgey in terms of its texture. It is quite dense but also fluffy and reminds me a bit of a chocolate mousse cake.
Such a tasty combination using chestnuts, chocolate and hazelnuts in one cake. I would advise using a very small cake tin so that you get a lovely well risen cake.
It is important to note that this cake is completely flourless so the rise will come from the egg whites alone. So when your are folding in the egg whites into the chocolatey chestnut batter, make sure to use 1/2 first and then the other half to get it extra fluffy.
If you are struggling at all, leave me a comment and I will try and help as always! Here is to a happy and healthy New Year!
- 50 g hazelnuts
- 75 g dark chocolate in small chunks
- 250 g cooked chestnuts
- 150 g whole milk or almond milk
- 60 g butter
- 125 g unrefined golden caster sugar or raw cane sugar
- 3 eggs separated
- 1 Tbsp brandy or dark rum
- 1/2 orange zest
- Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
- Place the hazelnuts on a roasting tray and toast for 5 minutes until fragrant, leave to cool. Then tip into the mixing bowl and blitz 3 Sec. / Speed 5. Transfer into a small bowl and set aside until later.
- Turn the oven down to 180°C / 160°C Fan / Gas Mark 4.
- Add the chocolate to the mixing bowl. Chop 5 Sec. / Speed 9. Fill into a separate bowl and set aside until later.
- Fill the chestnuts and milk into the mixing bowl. Soften 10 Min. / 90°C / Reverse Speed Stir. If the mixture appears dry, add a little more milk. Then drain the chestnuts and leave to cool aside.
- Once the chestnuts are cool, add them back into the mixing bowl along with the hazelnuts and chocolate. Blitz 10 Sec. / Speed 4. Add the butter, 75g golden caster sugar, egg yolks, brandy and orange zest and combine 20 sec. / Speed 5. Fill into a large metal bowl and set aside.
- Clean the mixing bowl thoroughly. Insert the butterfly whisk attachment. Tip in the egg whites and whisk 3 Min. / 37°C / Speed 3.5. After 2 minutes slowly add in the remaining 50g golden caster sugar through the lid using a teaspoon at a time. Fold 1/2 of the stiff egg whites into the chestnut chocolate batter using a spatula or a whisk, then add the other half. Do not over mix as you need the egg whites to keep the cake moist and fluffy. It is best to stop mixing just before all the egg white is fully incorporated. It is fine to see a couple of flaky egg white bits.
- Transfer the mixture into a small 18-20cm round springform cake tin lined with greaseproof paper (or you could try our Reusable Teflon cake tin liners) and bake for 30 minutes until set and slightly risen. It should still be slightly moist in the middle when taking out. Leave to cool for at least 10 minutes before slicing up. Enjoy!
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