Chestnut And Chocolate Cake

This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.

 

Chocolate Chestnut Cake

Gluten free, delicious and moist, what more can I say!

The boys love this cake, I don’t ice it but occasionally serve it with cream or top with whipped cream and raspberries, yummy!

Ingredients

220g dark chocolate, broken up

400g tin unsweetenedchestnut purée

8 eggs

400g sugar

Method

Preheat the oven to 180degrees Centigrade.

Grease and line a 25cm loose bottomed deep cake tin.

In a food processor, tip the chestnut purée and whizz till smooth.

With the motor still running, add the egg yolks, one at a time.

Now add 300g sugar and let the motor run for 1min.

Melt the chocolate, I use the microwave.

With the motor running, add the melted chocolate.

In a large bowl, whisk the egg whites until stiff.

Add the remaining 100g sugar to the egg whites and whisk well in until glossy.

Take a large spoon of the egg white mix and fold into the chocolate mixture.

Once loosened a little, add the chocolate mixture to the egg white bowl and fold in.

Spoon cake mix into the prepared tin.

Bake the cake for 50-60 mins until a skewer comes out clean.

Allow to cool in the tin.