There was a time when I would rather not eat chocolate cakes – preferring chocolate as is to cakes made of it. I came to realise the error of my ways recently and here is one of those reasons. Chocolate and Chestnut Torte. No flour, just ground almonds makes for a moist and light crumb. Bitter chocolate, chestnut and cocoa, perfect for autumn. Rich, super chocolatey, yet light as air thanks to the inclusion of whipped egg whites.
Our recipe is adapted from one of our favourite cookbooks- The River Cafe Cookbook. There is quite a dizzying selection of chocolate cakes in there. Let alone the pasta, fish, soup and other Italian delights. It really is a well thumbed book in our kitchen.
Now this was actually a birthday cake for Pierre. Made in secrecy and in haste with two little *helpers* who were racing me to eat the batter as fast as I could get it into the cake tin. I tend to allow minor transgressions like this –
a. to keep the peace and
b. train the kidlets in the hope that they will be cooking for me when they are safe to do so – which might be about a decade away but hey.
What it goes to show is making a cake can be a quick and relatively effortless task.
Add a chocolate topping. Life is always better with chocolate and you have already gone all out chocolatey so why not some more. Oh and sprinkles.
- If you need to be absolutely sure about gluten free check your chocolate and cocoa brand before using it.
- Do use the darkest chocolate and the best quality you can. A minimum of 71% cocoa is ideal.
- For the cake
- 300g (10.5 oz) chestnut puree
- 175 ml (3/4 cup) whole milk
- 90g (3.2 oz) ground almonds
- 100g (3.5 oz) Dark Chocolate (minimum 71% cocoa)
- 90g (3.2 oz) unsalted butter
- 170g (6.2 oz) sugar
- 2 tablespoons cocoa powder
- 3 eggs (separated)
- zest of a lemon
- For the topping
- 2 tablespoons double (heavy) cream
- 70g (2.5 oz) Dark chocolate chopped finely
- 1 tablespoons chocolate coated popping candy or a finely chopped chocolate
- Preheat the oven to 150DegC/300DegF
- Grease and line a 20cm round cake tin
- Put the chestnut puree, almonds, and chocolate in a food processor or power blender.
- Cream the butter and sugar in a stand mixer until pale then add the egg yolks, a little at a time.
- Whisk till the mixture is pale and airy, then fold in the chocolate, chestnut, almond mixture can cocoa powder.
- In a separate, clean bowl, whisk the egg whites will they form soft peaks.
- Fold the egg whites into the cake very gently, a little at a time.
- Pour this into the cake tin and bake for 45 minutes or until a knife inserted into the cake comes out just dry.
- Allow the cake to cool in its tin, then remove and place the cake on cake rack.
- As the cake cools, melt the chocolate in a microwave (or in a bain marie)
- once it has melted, use a handwhisk to mix in the cream till you have a glossy ganache.
- Allow ganache to cool to room temperature then pour this over the cake and spread it smoothly with a palette knife.
- Sprinkle with the popping candy or chopped chocolate.
Some other gluten free chocolate cakes and bakes:
Jeanne’s Decadent Gluten free Chocolate Cake
Michelle’s Layered Hazelnut gateau with chocolate buttercream
Jac’s Flourless Chocolate Cake
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