Chocolate chestnut cake
Prep:
20 mins
This is incredibly easy to make and disappears quickly.
500g sweetened chestnut puree
175g soft unsalted butter
300g dark chocolate (minimum 70% cocoa solids)
3 tbsp dark rum
Icing
125ml double cream
125g dark chocolate, chopped
Handful chocolate chunky sprinkle (optional to decorate)
In a bowl add the puree along with the butter and beat until it's smooth.
Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter mixture.
Beat in the rum, and spoon the chocolate mixture into a round cake tin, lined with cling film.
Wrap the overhanging cling film over the cake so that it is completely covered, and put it in the fridge to set overnight.
For the icing, use a saucepan and add the cream and chocolate, and heat gently.
Once the chocolate has melted, remove from the heat and whisk until it reaches icing consistency.
Serves
10-12 slices
Preparation Time
20 minutes
Main ingredients
Dairy, Chocolate, Alcohol, Sugar, Nuts
Recipe Type
Cakes & Baking
Special Info
Gluten free
Level of Difficulty
Easy
