Chestnut truffle cake

Chestnut truffle cake

This rich, gluten-free cake makes a perfect dinner-party dessert

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Total time

Prep 30 mins, plus 24 hrs chilling

Vegetarian Freezable

Vegetarian, Gluten-free

Method

  1. Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
  2. Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
  3. To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

PER SERVING

525 kcalories, protein 4g, carbohydrate 64g, fat 29 g, saturated fat 17g, fibre 0g, sugar 44g, salt 0.36 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

  • Binder photo tanyah

    29 October 2008

    tanyah rated and commented on this recipe

    5 stars

    I don't know why this is classed as moderately easy it is seriously simple to make and super quick. Great for entertaining as you can make it well in advance and looks great - and tastes even better!!

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  • Binder photo sarahdarah

    13 December 2008

    sarahdarah rated and commented on this recipe

    5 stars

    Really simple to make and really impressive! I didn't buy enough chestnuts so added some almonds which I whizzed up in the mixer. Obviously chestnuts are better because it makes the cake moist but still a fantastic cake which went down a treat!

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  • Binder photo roma

    27 December 2008

    roma commented on this recipe

    Made two cakes for christmas day. One with the cognac and one without, for eleven people. Couldnt find chestnuts but used the tinned pureed kind. It went down really well. Its rich though and delicious.

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  • Binder photo Zita

    03 January 2009

    Zita commented on this recipe

    Used half tinned pureed half cooked vacuum packed chestnuts. Made it for friends with wheat allergy and they loved it. Would put Morello cherries in it next time. Chestnuts are in most winter puddings/cakes in my homeland ( Hungary) and we buy it pureed and frozen- or eat it roasted. The tinned variety is cheap and versatile.

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  • Binder photo KateWhite

    20 February 2009

    KateWhite rated and commented on this recipe

    5 stars

    Loved it!

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  • Binder photo Synneve

    18 December 2009

    Synneve rated and commented on this recipe

    1 stars

    Did not wok at all. I used tin of pured chestnuts as I could not get any at thet time. Basicly, it did not set at all. And taste strange. Ended up in a bin. Disappointed! Won't be making this again that for sure.

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  • Binder photo Pamela

    19 June 2010

    Pamela commented on this recipe

    Made this for my Foodie friends/gourmet evening. The dessert was made 5 days ahead, much easier to slice! It is now a firm favourite in Cape Town.

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  • Binder photo Malibu

    23 August 2010

    Malibu commented on this recipe

    would like to know if I can use chestnut flour instead of chestnuts asi n this country (australia) chestnut anything not easy to find?

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  • Binder photo Pamela

    29 November 2010

    Pamela commented on this recipe

    I used canned chestnuts puree.

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  • Binder photo Val

    06 December 2011

    Val commented on this recipe

    Very late to respond to Malibu's query - but NO don't even think about using chestnut flour as this dessert is not cooked - you wouldn't want to eat uncooked flour in a dessert! I used a tin of chestnut puree, it is in fridge setting ow , in 6 individual dishes, which I am then going to top with the melted choc/butter. I didn't use cognac (trying to keep costs down as I am making this for my village market stall) but more milk.

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  • Binder photo carrie

    11 December 2011

    carrie commented on this recipe

    Does anyone know if you can freeze this - thanks

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  • Binder photo s_missing

    28 December 2011

    s_missing commented on this recipe

    I made this and it was absolutely delicious and such an easy recipe...although it didn't turn out quite as firm as the picture above depicts, it was a little more mousse like, but still lovely! Pictures of my attempts can be seem here http://sthingmissing.blogspot.com/2011/12/chestnut-chocolate-truffle-cake.html !

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Total time

Prep 30 mins, plus 24 hrs chilling

Vegetarian Freezable

Vegetarian, Gluten-free

Ingredients

  • 400g cooked chestnuts
  • 100g caster sugar
  • 100g butter , chopped into cubes
  • 100g dark chocolate , minimum 70% cocoa solids, broken into pieces
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cognac

FOR THE TOPPING

  • 100g dark chocolate , minimum 70% cocoa solids
  • 25g butter
  • 1 tbsp single cream , plus extra to serve
  • icing sugar , to decorate
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PER SERVING

525 kcalories, protein 4g, carbohydrate 64g, fat 29 g, saturated fat 17g, fibre 0g, sugar 44g, salt 0.36 g

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