Chestnut truffle cake

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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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, salt 0.36 g

Latest comments and suggestions

• tanyah

  29 October 2008

  tanyah rated and commented on this recipe

  

  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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• sarahdarah

  13 December 2008

  sarahdarah rated and commented on this recipe

  

  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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• 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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• 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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• KateWhite

  20 February 2009

  KateWhite rated and commented on this recipe

  

  Loved it!

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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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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

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

PER SERVING

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

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