Chestnut truffle cake

[Trevor]

Recipe by Mary Cadogan

www.bbcgoodfood.com/content/knowhow/ourexperts/marycadogan/



Serves 6 - 8
Preparation and cooking times

Prep 30 mins, plus 24 hrs chilling

Vegetarian, Gluten-free

Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

Ingredients
400g cooked chestnuts
100g caster sugar
100g butter , chopped into cubes
100g dark chocolate , minimum 70% cocoa solids, broken into pieces
3 tbsp milk
1 tsp vanilla extract
2 tbsp cognac

FOR THE TOPPING
100g dark chocolate , minimum 70% cocoa solids
25g butter
1 tbsp single cream , plus extra to serve
icing sugar , to decorate





I have also tried this recipe with Hazelnuts and Brazil nuts with milk Chocolate and it worked just as well, if not better.

Recipe From of the BBC good food

[Silly Yak]

Looks delish, can we copy it to the veggie section too? (unless you wanna do it Trevor).

[Trevor]

Feb 3, 2011 19:08:35 GMT Silly Yak said:

Looks delish, can we copy it to the veggie section too? (unless you wanna do it Trevor).

Done XXX

[kickingfrog]

(Teetotal version)

November 21, 2009

Chestnut and chocolate truffle cake

Hugh Fearnley-Whittingstall

Serves 6-8

This is a wonderfully soft, gooey chocolate cake, which can be served warm or cold. It makes a great alternative for anyone who’s not so keen on traditional Christmas pudding – and it’s also an absolute doddle to make.

250g dark chocolate

250g unsalted butter

250g peeled cooked chestnuts (tinned if you like)

250ml milk

4 eggs, separated

125g caster sugar

1 Melt the chocolate and butter in a pan over a gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough puree in a machine).

2 Put the egg yolks in a bowl and mix with the caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.

3 Transfer the mixture to a greased, lined 23cm spring-form cake tin and bake at 170C/Gas 3 for 25-30 minutes, until it is just set but still has a slight wobble.

4 If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully ­ it will be very soft and moussey. Or, leave it to go cold, by which time it will have set firm. I like to serve it with a trickle of double cream, especially when warm, but it is also delicious unadulterated.

rivercottage.net