This is a delicious cake, and whats more it’s gluten free, but so good everyone will like it. Some people may find it hard to get hold of chestnut flour – sometimes you can buy it online, or in those shops where they sell everything by the scoop. Alternatively if you have an Italian deli near you they will probably stock it. I keep mine in the freezer so it doesn’t go stale. If you can’t get it you can make the recipe without flour, just use less milk, or add a bit of cornflour instead.
200 gms 70% chocolate
200 gms cultured unsalted butter
200 gms chestnut puree (available in cans)
50 gms chestnut flour
3 eggs ( approx 92 gms egg whites, if your eggs are small you may need four)
110 gms caster sugar
In a large steel bowl over a pan of simmering hot water, melt chocolate and butter together. Do not let the water reach the underneath of the bowl.
In a separate pan warm the milk , chestnut puree and chestnut flour together and mix until smooth.The puree I use is very stiff. If it is not as stiff, use less milk.
When the chocolate mix is melted take off heat and add in the chestnut puree mix.
Mix the egg yolks with the caster sugar. Stir this into the chocolate mixture.
Beat the eggwhites until they form stiff peaks. Egg whites beat better in a copper bowl, if you happen to have one. You can clean them using lemon juice.
Line the base of a 20 cm tin with baking paper. Do this by smoothing the baking paper over the base and tucking it through the edge, then pull it tight. Trim off the edges.
Butter the sides of the tin.
Pour the mix into the cake tin.
Bake at 150 C ( fan) for 45 – 50 minutes until a skewer is clean when you insert it into the cake and pull it out. Allow to cool on a rack, then remove from the tin.
Decorate with poached pears, strawberries and/or raspberries, and sprinkle with sieved icing sugar.