Flourless Chocolate and Chestnut Cake
By OcadoLife
Published on 16 October 2024
By chef, illustrator and food writer Letitia Ann Clark, this gluten-free Flourless Chocolate and Chestnut Cake can be eaten warm from the oven for molten delight, or cold for a more torte-like texture. It freezes well too, so you make it ahead and defrost overnight when you’re ready. It’s served here with a dollop of crème fraîche swirled with vanilla and sweet chestnut purée.Time and servings
40 minsTotal time
12Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 250g unsalted butter, cubed, plus extra for the tin
- 250g dark chocolate (70% cocoa), broken into pieces
- 4 large eggs, separated
- 100g light brown sugar
- 550g chestnut purée
- 0.5 tsp vanilla extract
- 150ml crème fraîche
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas 3. Grease and line a 23 cm springform tin.Step 2
Melt the chocolate and butter with a pinch of salt in a heatproof bowl set over a pan of gently simmering water, stirring now and then (or in 10-sec bursts in the microwave). Leave to cool.Step 3
Meanwhile, put the egg yolks into a large mixing bowl with the sugar and mix well. In another bowl, whisk the egg whites to soft peaks.Step 4
Stir the melted chocolate into the yolks until combined, then stir in 500g of the chestnut purée. Gently fold in the egg whites with a spatula until incorporated, making sure you don’t knock out all the air.Step 5
Scoop the mixture into the lined cake tin and bake for 30 mins, until just set but still with a little wobble in the centre.Step 6
For the chestnut cream, stir the vanilla into the crème fraîche, then swirl through the remaining 50g chestnut purée. Serve with the cake. The cake will keep in a sealed container for 5 days in the fridge or in a cool place; store the cream chilled for up to 2 days.