The combination of chestnuts and chocolate comes together beautifully in this light, gluten-free chestnut pudding cake. This chocolate and chestnut dessert is surprisingly simple to make, wonderfully moist and yet remarkably light. As you might expect, chocolate takes centre stage, but the addition of chestnut purée creates a beautifully balanced flavour that is subtle, refined and elegant. Serve it with whipped cream or simply dusted with icing sugar :).
Ingredients for the chocolate and chestnut pudding cake:
- 415 g unsweetened chestnut purée*
- 125 g butter
- 1 tsp vanilla extract
- 1 tbsp dark rum
- 6 large eggs, separated
- 250 g dark or plain chocolate
- a pinch of salt
- 50 g caster sugar
- 25 g light brown muscovado sugar
All ingredients should be at room temperature.
Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Leave to cool slightly. Place the butter and muscovado sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the chestnut purée, vanilla extract, rum, egg yolks and cooled melted chocolate. Mix until smooth and fully combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the mixture is glossy and firm. Gently fold the whipped egg whites into the chestnut mixture using a whisk or spatula, taking care not to knock out too much air.
Pour the batter into a 23 cm springform tin lined with baking parchment. Bake at 180°C for approximately 45 minutes. The cake will rise to the top of the tin and may crack on the surface. Remove from the oven and leave to cool completely. As it cools, it will naturally sink slightly.
Dust generously with icing sugar before serving.
* You can use ready-made unsweetened chestnut purée available in tins or jars, or prepare your own from sweet chestnuts.
Enjoy!
Recipe source: The River Cafe Cook Book Green by Rose Gray and Ruth Rogers.
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