Sugar Chestnut and Coffee Cake
A combination of chocolate and chestnuts makes this cake the perfect finish to any meal.
- Time 45 Mins
- Feeds 12 People
- Level Masterchef
200G PURE SPREAD
275G BEST PLAIN CHOCOLATE, BROKEN INTO SQUARES
90ML STRONG BLACK COFFEE
25G COCOA POWDER
6 MEDIUM SIZED EGGS, SEPARATED
275G UNSWEETENED COOKED CHESTNUT PUREE
12 SUGARED CHESTNUTS
ICING SUGAR OR COCOA POWDER TO DUST
Pre-heat the oven to 200°C/Gas Mark 6. Lightly grease and line the base of a 20cm square cake tin.
Place the chocolate in a heatproof bowl with the pure and coffee; heat gently until melted, stirring occasionally.
Place the cocoa powder in a large bowl with the egg yolks and chestnut puree; beat until smooth. Stir the chocolate mixture into the chestnuts. In a separate bowl whisk the egg whites until stiff then fold into the chestnut mixture using a large metal spoon.
Spoon into the prepared tin and level the surface
Bake the cake for 30-35 minutes until the cake is dark brown and firm to the touch. Allow to cool in the tin for 10 minutes then turn out. Allow to cool. Decorate with the sugared chestnuts and dust with icing sugar or cocoa powder to serve.
Tips: Serve on its own, or with dairy free ice cream or dairy free cream as a dessert.