Something sweet and something chocolatey can be a real craving. A homemade favourite of ours is this delicious recipe, it’s super moist and fudgy, yet it’s light and not overbearing. It will soon be your favourite to.
Enjoy making this cake with friends or family and continue to enjoy the process when it comes to eating it.
- 115 grams chocolate (64 percent cacao or less)
- 113 grams unsalted butter
- 4 free range eggs
- 50g caster sugar plus 2 tablespoons for topping
- ⅛ teaspoon salt
- ¼ teaspoon cream of tartar
- 55 grams chestnut flour
- 85 grams chopped cooked chestnuts (use canned or vacuum-packed)
- 1 cup heavy cream, for topping
- Chocolate curls or cocoa powder, for garnish
- Heat oven to 190°. Melt chocolate and butter in a bain marie until chocolate is nearly completely melted, then remove from heat and whisk until smooth.
- Pulse the sugar in a grinder until it resembles icing sugar.
- In a mixing bowl, whisk egg yolks with 25g of the sugar and the salt until pale and thick. Stir in the warm chocolate and set aside.
- Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 25g sugar and beat until whites are stiff but not dry.
- Stir a jar of Wild Cornwall Sweet Chestnut Jam into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and pour into a lined 8” cake tin.
- Bake for 30 – 40 minutes and then remove from the oven and leave to firm up in the tin for 5 mins then transfer to a rack to cool.
- To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.