Chocolate chestnut cake

Nutrition Facts

Amount Per Serving

Calories 350 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 102mg34%

Sodium 38mg2%

Potassium 226mg6%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 15g17%

Protein 4g8%

Vitamin A 642IU13%

Vitamin C 1mg1%

Calcium 53mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Soft and indulgent, this is one decadent pudding.

Prep Time35

Cook Time30

Course: Dessert, Party food

Cuisine: British

Servings:

Calories: 350kcal

Author: Lucy Brazier & Hugh Fearnley-Whittingstall

Preheat the oven to 170°C/Fan 150°C/Gas 3, and grease and line your 25cm springform cake tin.
Put the chestnuts and milk into a pan and heat until just boiling. Take off the heat and mash well with a potato masher – you are aiming for a creamy purée, with just a few crumbly bits of chestnut. Set aside.
Put the chocolate and butter into a second pan and place over a very low heat. Keeping a close eye, to ensure that the chocolate doesn’t get too hot, melt them gently together, stirring now and then. Allow to cool a little.
Whisk the egg yolks and sugar together in a large bowl until blended and creamy (they don’t need to reach a ‘moussy’ stage). Stir in the warm (not hot) chocolate mixture and then the chestnut purée, to create a well-blended batter.
Whisk the egg whites in a clean bowl until they hold stiff peaks. Take one spoonful of egg white and mix it into the batter to loosen it, then fold the rest in lightly, trying not to knock out too much air. Carefully transfer the mixture to the prepared tin. Bake for 25–30 minutes until the cake is just set but with a slight wobble still in the centre.
To serve warm, leave to cool a little then release the cake from the tin. Slice carefully – it will be very soft and moussy. Alternatively, leave the cake to go cold, when it will have set a bit firmer.