Flourless Chocolate Chestnut Cake

By

29 likes 15 klips

I love chestnut! I love dark chocolate! Can you love two things at once? YES. Adapted slightly from Nigela Lawson's Chocolate Chestnut Cake recipe

FgOVvD8I2z Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

1 hr

PT1H
Wait Time

5 min

PT5M PT1H35M
Flourless Chocolate Chestnut Cake

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

Measure all ingredients. Not shown is my 2 tbsp of espresso instead of rum in the original recipe - this being one of my two changes. The other tweak was to reduce sugar from 65g to 50g. The espresso is obvious, who doesn't love ☕+️🍫? And by rote I always reduce the sugar in recipes to my taste.

Measure all ingredients. Not shown is my 2 tbsp of espresso instead of rum in the original recipe - this being one of my two changes. The other tweak was to reduce sugar from 65g to 50g. The espresso is obvious, who doesn't love ☕+️🍫? And by rote I always reduce the sugar in recipes to my taste.

Step 2

Separate the eggs and set aside.

Separate the eggs and set aside.

Step 3

Melt chocolate over a double boiler* or alternatively, microwave in increments of 30 seconds, stirring in between until smooth. *{Double Boiler Method: Place chocolate inside metal bowl set atop a small pot of gently simmering water. Make sure bowl bottom does not touch the water. Stir until smooth.

Melt chocolate over a double boiler* or alternatively, microwave in increments of 30 seconds, stirring in between until smooth. *{Double Boiler Method: Place chocolate inside metal bowl set atop a small pot of gently simmering water. Make sure bowl bottom does not touch the water. Stir until smooth.

Step 4

Whisk egg whites with the pinch of salt until stiff but not dry. That is, when the egg whites do not slip from the side of the bowl when tipped sideways. Set aside. I do this step first so I can rinse out the mixing bowl and use for the next step. I hate dishes, don't you? 😉


Step 5

In the mixing bowl, beat softened butter, chestnut purée and sugar until combined.

In the mixing bowl, beat softened butter, chestnut purée and sugar until combined.

Step 6

Slowly mix in the egg yolks. Then add the espresso and chocolate, until combined.

Slowly mix in the egg yolks. Then add the espresso and chocolate, until combined.

Step 7

Mix in just a dollop of the egg white first. This loosens the batter for easier folding in of the remaining egg whites. ☁️

Mix in just a dollop of the egg white first. This loosens the batter for easier folding in of the remaining egg whites. ☁️

Step 8

Fold in remaining egg whites with a gentle circular motion so as not to deflate the air you previously whipped into it.


Step 9

Pour batter into greased 9" springform pan and bake at 350F for 40-60 minutes. Insert toothpick in centre of cake to test but it should not come out completely clean. Cool the cake for 5 minutes before removing the sides of the springform. Dust liberally with confectioner's sugar just before serving

Pour batter into greased 9" springform pan and bake at 350F for 40-60 minutes. Insert toothpick in centre of cake to test but it should not come out completely clean. Cool the cake for 5 minutes before removing the sides of the springform. Dust liberally with confectioner's sugar just before serving

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saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Flourless Chocolate Chestnut Cake

Flourless Chocolate Chestnut Cake

By saltnpepperhere

I love chestnut! I love dark chocolate! Can you love two things at once? YES. Adapted slightly from Nigela Lawson's Chocolate Chestnut Cake recipe

Prep Time

30 min

Cook Time

1 hr

Wait Time

5 min

Ingredients

Serves 8

Instructions

Measure all ingredients. Not shown is my 2 tbsp of espresso instead of rum in the original recipe - this being one of my two changes. The other tweak was to reduce sugar from 65g to 50g. The espresso is obvious, who doesn't love ☕+️🍫? And by rote I always reduce the sugar in recipes to my taste.

Step 1

Measure all ingredients. Not shown is my 2 tbsp of espresso instead of rum in the original recipe - this being one of my two changes. The other tweak was to reduce sugar from 65g to 50g. The espresso is obvious, who doesn't love ☕+️🍫? And by rote I always reduce the sugar in recipes to my taste.

Separate the eggs and set aside.

Step 2

Separate the eggs and set aside.

Melt chocolate over a double boiler* or alternatively, microwave in increments of 30 seconds, stirring in between until smooth. *{Double Boiler Method: Place chocolate inside metal bowl set atop a small pot of gently simmering water. Make sure bowl bottom does not touch the water. Stir until smooth.

Step 3

Melt chocolate over a double boiler* or alternatively, microwave in increments of 30 seconds, stirring in between until smooth. *{Double Boiler Method: Place chocolate inside metal bowl set atop a small pot of gently simmering water. Make sure bowl bottom does not touch the water. Stir until smooth.

Whisk egg whites with the pinch of salt until stiff but not dry. That is, when the egg whites do not slip from the side of the bowl when tipped sideways. Set aside. I do this step first so I can rinse out the mixing bowl and use for the next step. I hate dishes, don't you? 😉

Step 4

Whisk egg whites with the pinch of salt until stiff but not dry. That is, when the egg whites do not slip from the side of the bowl when tipped sideways. Set aside. I do this step first so I can rinse out the mixing bowl and use for the next step. I hate dishes, don't you? 😉

In the mixing bowl, beat softened butter, chestnut purée and sugar until combined.

Step 5

In the mixing bowl, beat softened butter, chestnut purée and sugar until combined.

Slowly mix in the egg yolks. Then add the espresso and chocolate, until combined.

Step 6

Slowly mix in the egg yolks. Then add the espresso and chocolate, until combined.

Mix in just a dollop of the egg white first. This loosens the batter for easier folding in of the remaining egg whites. ☁️

Step 7

Mix in just a dollop of the egg white first. This loosens the batter for easier folding in of the remaining egg whites. ☁️

Fold in remaining egg whites with a gentle circular motion so as not to deflate the air you previously whipped into it.

Step 8

Fold in remaining egg whites with a gentle circular motion so as not to deflate the air you previously whipped into it.

Pour batter into greased 9" springform pan and bake at 350F for 40-60 minutes. Insert toothpick in centre of cake to test but it should not come out completely clean. Cool the cake for 5 minutes before removing the sides of the springform. Dust liberally with confectioner's sugar just before serving

Step 9

Pour batter into greased 9" springform pan and bake at 350F for 40-60 minutes. Insert toothpick in centre of cake to test but it should not come out completely clean. Cool the cake for 5 minutes before removing the sides of the springform. Dust liberally with confectioner's sugar just before serving

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