A rich truffle-like cake with a subtle chestnut flavour. This recipe for chilli chocolate chestnut cake produces a loaf that's both dense and paradoxically light in texture. The chilli is optional, but highly recommended as it gives a gentle lift to this lush chocolate experience.
¼ tspchilli powderoptional (I used a very hot home grown chilli) use an additional ¼ tsp if you want to notice some heat
200gsweetened chestnut purée
3large eggsseparated
½tspvanilla extract
2tspbrandy
25ggolden caster sugar
Instructions
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Stir and leave to cool slightly.
100 g dark chocolate
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter with the sugar until light and fluffy, then beat in the chilli powder.
75 g unsalted butter, 25 g dark brown sugar, ¼ tsp chilli powder
Mix in the chestnut purée.
200 g sweetened chestnut purée
Add the egg yolks, vanilla extract, brandy and melted chocolate and stir until combined.
½ tsp vanilla extract, 2 tsp brandy
Whisk the egg whites until soft peaks form, then add the caster sugar and whisk again.
25 g golden caster sugar
Fold the egg whites into the cake mix one third at a time.
Pour into a 900g (2lb) silicone loaf pan or tin lined with baking paper. Smooth the top down and bake on the middle shelf of your oven for 30 minutes.
Leave to cool for 20 minutes, then turn out onto a wire rack and cool completely. Dust with cocoa powder before serving.
Notes
If serving as a pudding, leave to partially cool as directed above, then turn out onto a serving platter. Dust with cocoa powder and serve warm with a spoon of crème fraîche.For a guaranteed gently heat, swap the chillies and chocolate for chilli chocolate.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.