Chestnut truffle cake

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• 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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• Synneve

  18 December 2009

  Synneve rated and commented on this recipe

  

  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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• 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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• 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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• Pamela

  29 November 2010

  Pamela commented on this recipe

  I used canned chestnuts puree.

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• 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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• carrie

  11 December 2011

  carrie commented on this recipe

  Does anyone know if you can freeze this - thanks

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• 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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• Frenchie

  24 May 2012

  Frenchie rated and commented on this recipe

  

  This was really good, slightly rich for me, but dinner guests thought it was wonderful. Covered the top with white chocolate which was served with black cherries in Kirsch and creme fraiche. Only a small portion was needed.

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• lizzy

  28 July 2012

  lizzy rated and commented on this recipe

  

  I found this to be rich enough without the added chocolate topping - a bit of cream and chocolate shavings were great. With one nut allergy sufferer in the family, I found an adequate substitute for the chestnuts in a tin of red kidney beans. Sounds weird but - worked.

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• coraktp

  31 October 2012

  coraktp commented on this recipe

  Please someone translate caster sugar and single cream into American English for me. I'm assuming icing sugar is powdered sugar, but if I'm wrong, somebody please correct me.

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• matta

  03 November 2012

  matta commented on this recipe

  International cream definitions are here: http://en.wikipedia.org/wiki/Cream - so single cream is somewhere between half-and-half and light cream. Caster sugar is a finer form of granulated sugar. It's still visible as crystals but should fit through a sieve. I don't know whether you can get it over there (though I'd be surprised if you couldn't), but you can make caster sugar by putting granulated sugar in a liquidiser for a bit. Icing sugar is used to make icing (!) - probably powdered, but it's only used here to provide the dust you can see in the picture

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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

Prep 30 mins, plus 24 hrs chilling

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, sugar 44g, salt 0.36 g

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