Chestnut truffle cake

Chestnut truffle cake

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(7 ratings)

Prep 30 mins, plus 24 hrs chilling

More effort

Serves 6 - 8
This rich, gluten-free cake makes a perfect dinner-party dessert

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal525
  • fat29g
  • saturates17g
  • carbs64g
  • sugars44g
  • fibre0g
  • protein4g
  • salt0.36g
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Ingredients

  • 400g cooked chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 100g caster sugar
  • 100g butter, chopped into cubes

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark chocolate, minimum 70% cocoa solids, broken into pieces
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 2 tbsp cognac

For the topping

  • 100g dark chocolate, minimum 70% cocoa solids
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp single cream, plus extra to serve
  • icing sugar, to decorate

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).

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Comments (17)

sabinamadlener's picture

Can you tell me how to cook the chestnuts? Are they roasted or boiled? Thank you :-D

mallwood1's picture

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

coraktp's picture

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.

miramonti's picture
5

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.

dorothyd's picture
4

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.

carrierogers's picture

Does anyone know if you can freeze this - thanks

paradisehouse's picture

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.

irishpamela2002's picture

I used canned chestnuts puree.

de-castro's picture

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

irishpamela2002's picture

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.

synneve's picture
1

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.

tarhonya's picture

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.

romalawson's picture

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.

sarahdarah's picture
5

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!

tanyah's picture
5

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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