If you eat this while it’s still warm, you’ll need a spoon to dish it out and the consistency will be more like a mousse than a cake. If you allow it to cool, it will be quite a dense cake, easy to slice (and eat). If you keep it overnight in the fridge it sets into a dense brownie-like consistency, best eaten in slivers by fridgelight. It is very rich!
This cake is gluten free.
Alston Wholefoods sell everything you need to make this cake, except the milk. Trustin peeled and roasted chesnuts also make a delicious snack. If you buy our loose Montezuma 73% Dark Cooking Chocolate Buttons, you can get just the quantity you need and you wont be paying any VAT on your chocolate.
- Grease and line a 7inch/18cm square or an 8inch/20cm round tin.
- Set oven to 170C/335F/Gas 31/2
- Melt chocolate with butter over a low heat.
- In another pan warm the milk and chestnuts until the milk is nearly boiling. Remove from the
heat and mash chestnuts with a potato masher or blend with a stick blender.
- Separate the egg yolks from the whites and beat the yolks with the sugar in a large bowl.
- Fold in the melted chocolate and butter mixture then stir in the chestnut and milk puree to make
a gloopy batter.
- In another bowl, whisk the egg whites until they form stiff peaks and then fold them into the rest
of the ingredients.
- Carefully tip the mixture into the prepared tin. Bake for 25 – 30 minutes until it has just set but is
still a little bit wobbly in the middle. This took 40 – 45 minutes in my Rayburn.
- Allow to cool in the tin, and if you want to eat it warm, slide it very carefully on to a plate.
Serve with thick cream.
- 200g Montezuma’s cooking chocolate buttons
- 200g unsalted butter cut into cubes
- 200g pack of roasted and peeled chestnuts
- 200ml whole milk
- 3 large free range eggs
Recipe, via the Guardian, tried, tasted and approved by Kate, a founder member of Alston Wholefoods