Decadent Flourless Chestnut Chocolate Delight
Indulge in this rich and luscious Flourless Chestnut Chocolate Cake—perfectly soft, gooey, and full of nutty richness. This cake is a versatile treat that can be served warm or cold. Made without flour, it highlights a delightful blend of dark chocolate and chestnuts, with the option to use dairy-free milk like soy, almond, or rice milk. Ideal for anyone who loves a deep, complex, and satisfying dessert.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
dark chocolate
250 g (melted)
unsalted butter
250 g (melted)
cooked peeled chestnuts
250 g (pureed)
milk (or rice milk)
250 ml (heated to boil)
eggs
4 (separated)
caster sugar
125 g (whisked with yolks)
Instructions
1
Preheat your oven to 160°C (320°F). Grease and line a 25cm (10-inch) springform cake tin with greaseproof paper, ensuring an even layer to prevent sticking.
2
In a saucepan, gently melt the dark chocolate and unsalted butter together over low heat, stirring occasionally until smooth and combined.
3
In a separate pan, bring the milk (or your choice of dairy-free milk) to a simmer. Add the cooked peeled chestnuts and heat until just boiling. Remove from the heat and blend the mixture into a coarse puree using a food processor or blender.
4
Separate the egg yolks and whites into two distinct mixing bowls. Beat the egg yolks with the caster sugar until the mixture becomes pale and creamy.
5
Gradually whisk the melted chocolate and butter mixture into the egg yolk and sugar blend, followed by the chestnut puree, mixing until you have a smooth and homogeneous batter.
6
In another bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate chestnut batter, being careful to maintain the airiness of the mix.
7
Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for approximately 30 minutes, or until the edges are set but the center remains slightly wobbly.
8
Remove the cake from the oven and allow it to cool completely in the tin before removing it. Serve in thick wedges, accompanied by a generous dollop of double cream or your preferred cream alternative.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Flourless Chestnut Chocolate Delight?
It is a rich and luscious Flourless Chestnut Chocolate Cake that is soft, gooey, and full of nutty richness.
Is this recipe gluten-free?
Yes, as it is a flourless cake, it is naturally gluten-free provided your ingredients are certified gluten-free.
Can I make this cake dairy-free?
Yes, you can use dairy-free milk options like soy, almond, or rice milk, and replace the butter with a dairy-free alternative.
What type of chocolate is recommended?
The recipe calls for 250g of dark chocolate for a deep and complex flavor.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What is the required oven temperature?
Preheat your oven to 160°C (320°F).
What size cake tin should be used?
A 25cm (10-inch) springform cake tin is required.
How should I prepare the cake tin?
Grease the tin and line it with greaseproof paper to prevent sticking.
How do I melt the chocolate and butter?
Gently melt them together in a saucepan over low heat, stirring occasionally until smooth.
What type of chestnuts are used in this recipe?
You should use 250g of cooked peeled chestnuts.
How do I create the chestnut puree?
Simmer the chestnuts in milk, then blend the mixture into a coarse puree using a food processor.
Should the eggs be separated?
Yes, the 4 eggs should be separated into yolks and whites into distinct mixing bowls.
How do I prepare the egg yolks?
Beat the egg yolks with 125g of caster sugar until the mixture is pale and creamy.
When do I add the chocolate to the batter?
Gradually whisk the melted chocolate and butter mixture into the egg yolk and sugar blend.
What is the final step before adding egg whites?
Mix the chestnut puree into the chocolate and yolk mixture until the batter is homogeneous.
To what consistency should the egg whites be whisked?
Whisk the egg whites until stiff peaks form.
How should I incorporate the egg whites?
Gently fold the whipped egg whites into the batter to maintain airiness.
How long does the cake need to bake?
Bake for approximately 30 minutes.
What should the cake look like when finished baking?
The edges should be set but the center should remain slightly wobbly.
Why must the cake cool in the tin?
The cake needs to cool completely in the tin to set properly before being removed.
What are the serving suggestions for this cake?
Serve in thick wedges with a dollop of double cream or a cream alternative.
Can I serve this cake warm?
Yes, this versatile treat can be served warm or cold.
Can I use rice milk in this recipe?
Yes, rice milk is specifically mentioned as a suitable dairy-free option.
Is this a nutty dessert?
Yes, it features a nutty richness from the 250g of chestnuts used.
Does the cake have a gooey texture?
Yes, when baked correctly with a wobbly center, it results in a soft and gooey texture.
How much sugar is in the recipe?
The recipe uses 125g of caster sugar.
Can I use soy milk instead of dairy milk?
Yes, soy milk is an excellent alternative for this cake.
What is the preparation for the chestnuts?
The chestnuts are simmered in milk and then pureed.
What is the texture of the chocolate batter?
The batter should be smooth and homogeneous before folding in the egg whites.
Is a food processor necessary?
Yes, a food processor or blender is needed to turn the chestnuts into a coarse puree.