Thank you for voting on my poll! The people’s voice prevails and I made this as a treat for my dad instead of Eve’s pudding (which I still plan to make some time soon!)
I didn’t find this the easiest cake to make, although that might partly be to do with frazzled mindset I was in anyway, and it isn’t the cheapest. I struggled to find chestnut purée but eventually found it in Sainsbury’s, and of course you can buy it online. I suspect it might be easier to find as it gets closer to Christmas, but what do I know 🙂
Due to the mood I was in today, I pledged that if the cake was a disaster, I would stand in for Guy Fawkes and sit on top of my dad’s bonfire to get it going. Thankfully it was delicious. So rich and moist; if you didn’t know what was in it, you probably wouldn’t guess at chestnut purée as it has a very subtle taste, but I savoured the unique mellow sweetness it brought to the table. The effort was worth it! Hurray something went well today 😀
It made me want to experiment more with chestnut purée in recipes where it plays a more obvious part.
This is a BBC Good Food recipe: http://www.bbcgoodfood.com/recipes/170604/chocolate-chestnut-torte but it would have helped me more if it was written something like this:
- 435g tin chestnut puree
- 142ml pot double cream
- 50g butter, melted
- 5 egg whites
- 125g caster sugar
- 400g dark chocolate, melted
- 6 tbsp plain flour
- Preheat the oven to 150°c.
- In a large bowl, mix the chestnut purée with the melted butter, then add the double cream.
- Whisk the egg whites in a clean bowl until fairly stiff, then add the caster sugar in stages until it has all been used. This is a meringue mixture but don’t worry about being able to tip the bowl over your head without the contents getting in your hair.
- Add the chocolate and flour to the chestnut mixture, then fold in the meringue mix.
- Spoon into a lined 20cm loose-bottomed tin and bake for 55 minutes.
- Leave to cool for 5 minutes in the tin, then remove and leave to cool completely on a wire rack.
- Serve with cream because do you need a reason? Or ice cream 🙂
Some notes I’d make:
- I don’t know about you, but I found this oven setting too low. I have kept it the same in my version of the recipe because I know that all ovens are different, but after 55 minutes my cake was still coating the skewer nicely with chocolate when inserted into the middle. I ended up turning the temperature up to around 170°c, and even then it took about 25 minutes extra to cook through. The final insertion of the skewer came out mostly clean, but I believe that, like brownies, you do not want to overcook this cake. You really want squidge, so unfortunately I would recommend checking on your cake fairly regularly towards the end of cooking to ensure that you have the desired results.
- Due to the meringue mixture (I think), the texture of this cake is a bit different and causes a moderate amount of cracking on the surface and around the edges when cooked, so try to be careful when moving the cake from tin to wire rack and so on.