Chilli, Chestnut & Chocolate Cake
A celebratory cake was needed for the 1st anniversary of CT’s blog Radix. So, it’s chocolate and chestnuts again! This time with the added bonus of chilli – our own dried and crushed “fatalli”, a particularly vicious yellow variety. I used the already tried and tested Nigella recipe from How to be a Domestic Goddess. As I had half a tin of chestnut puree left over from the biscuits, I made only half the quantity, which made quite a nice sized cake for two.
- Melted 100g 85% dark chocolate and left to cool slightly.
- Creamed 75g unsalted butter with 25g dark brown sugar until light and fluffy.
- Mixed in 200g (or thereabouts) of sweetened chestnut puree.
- Added 3 egg yolks, 1/2 tsp vanilla extract, 2 tsp brandy and the chocolate and stirred until combined.
- Whisked 3 eggs whites until stiff, then added 25g caster sugar and whisked again.
- Folded egg whites into the cake mix 1/3 at a time.
- Poured into a 2lb silicone loaf thingy and baked at 180C for 30 mins.
- Left to cool for 20 mins, then turned out and dusted with cocoa powder.