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Flourless Chocolate and Chestnut Cake

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

6 steps

  1. Step 1

    Preheat the oven to 160°C/140°C fan/gas 3. Grease and line a 23 cm springform tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.