Chocolate Truffle Cake
This decadent chestnut chocolate cake is a delightful blend of rich dark chocolate, creamy chestnuts, and fluffy eggs. With a velvety texture and a hint of sweetness, this cake is perfect for a cozy winter dessert. Enjoy a slice warm with a dollop of cream for a comforting treat, or let it cool for a firmer, more decadent indulgence. Top with chocolate shavings and chestnuts to elevate its presentation and your taste buds!
— Constant Cookbook
Ingredients
- 250g (9 oz) dark chocolate
- 250g (9 oz) unsalted butter
- 250g (9 oz) peeled cooked chestnuts (tinned if you like)
- 250ml (9 fl oz) milk
- 4 eggs
- 125g (5 oz) caster sugar
Instructions
- Preheat the oven to 170°C / Gas Mark 3 and grease and line a 23cm / 9inch diameter springform type tin.
- Melt the dark chocolate and unsalted butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with milk until just boiling, then mash thoroughly with a potato masher (or process to a rough puree in a machine).
- Separate the eggs, put the yolks in a bowl and mix with caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth, blended batter.
- Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture into the greased, lined cake tin and bake for 25-30 minutes, until it is just set but still has a slight wobble.
- If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully. It will be very soft and moussey. Or leave to go cold, when it will have set firm.
- Hugh's tip: It can be served with double cream, especailly when warm, but it is also delicious unadulterated. Its a great alternative to Christmas pudding.
- Our Tip: We cooked this for 40-45 minutes. It rises beautifully and is easy to eat with your fingers. It also looks great topped with chocolate shavings and chestnuts.
Yield
Serves 6
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