I made this delicious cake to welcome in the new decade! We ate this with a scoop of homemade matcha icecream and a glass of champagne. This cake is delicious heated in the microwave for 10 seconds.
My scaled-down version of
Chestnut and Chocolate Truffle Cake
By Hugh Fearnley Whittingstall
100g dark chocolate
100g unsalted butter
100g peeled cooked chestnuts (tinned if you like)
2 eggs, separated
30g caster sugar
- Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher.
- Put the egg yolks in a bowl and mix with the caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
- Transfer the mixture to a greased, lined 18cm cake tin and bake at 170°C/Gas Mark 3 for 25–30 minutes, until it is just set but still has a slight wobble.
Find the original recipe here.