chocolate chestnut cake - saturday kitchen

patchwork_cat

Hi
I wonder if someone can help me. In the summer on best of saturday kitchen I think it was with Nigella James made a chocolate and chestnut puree cake. Nigella has a Chocolate Chestnut cake in How to be a domestic goddess ( I don't have the recipe or book though), but I'm not sure if it was this one. Can anyone help out with a recipe?

MRSMCAWBER

hi there i have this one....if its any help

CHESTNUT AND CHOCOLATE CAKE -serves 8-10
250g dark chocolate
250g unsalted butter
250g cooked chestnuts
250ml milk
4 eggs
125g caster sugar

Grease and line a 10" round cake tin
melt the chocolate and butter in a pan over low heat
In another pan heat the chestnuts and milk until just boiling..then mash
Seperate the eggs, put the yolks, sugar and chocolate mix and chestnuts in a bowl a blend.
Whisk the egg whites until stiff and fold into the batter
Pour into the tin and bake (160/gas 3)for 25-30 mins until set but with a slight wobble

I also have a recipe for chestnut cheesecake and a choc n chestnut torte... if this isn't what you are looking for

Rikki

MRSMCAWBER wrote: »

I also have a recipe for chestnut cheesecake and a choc n chestnut torte... if this isn't what you are looking for

You will be in so much trouble if you don't post your chocolate cheesecake / torte recipes now!!!!!!!!! :drool:

MRSMCAWBER

OOHHH don't want to get in trouble


cHOCOLATE N CHESTNUT TORTE - serves 10-12

100g hazelnuts
75g walnuts
75g unsalted butter - melted
50g soft dark brown sugar
1tsp cinnamon

350g dark chocolate
175g butter
100 g caster sugar
6 large eggs
1/2tsp vanilla extract
435g chestnut puree
100ml double cream
2tbsp rum/brandy

1. roast the nuts in the oven (180/gas4) for 10 mins, cool and then roughly grind
2. mix with the melted butter, brown sugar and cinnamon and press into the bottom of a 9" round springform tin + chill
3. Melt the chocolate over a pan of hot water
4. Beat butter n sugar until light n fluffy, gradually add the eggs and vanilla - beating all the time.
5. Add chestnut puree and chocolate and beat until smooth,
6. finally add the cream and brandy/rum and beat until mixed thoroughly
7. pour over base and chill for at least 4 hours

Rikki

MRSMCAWBER wrote: »

OOHHH don't want to get in trouble

You will now be held responsible for all the extra hours I must put in at the gym and any weight I gain. :eek:

:rotfl:

I could just eat a slice now.:drool:

MRSMCAWBER

CHESTNUT CHEESECAKE -serves 8

BASE
250g digestives
50g soft butter
1 heaped tbsp sweetened chestnut puree

CHEESECAKE
500g cream cheese
125g caster sugar
3 eggs
3 egg yolks
175ml sour cream
1tbsp lime juice
1tsp vanilla extract
1-2tbs rum
350g sweetened chestnut puree

FOR THE SYRUP
80ml water
60ml rum
1tbsp sweetened chestnut puree
50g caster sugar
15g butter

preheat oven 180c/160c fan/ gas 4....

1. process the biscuits, butter and chestnut puree until fine breadcrumbs.
2. press it in to the bottom of a 23cm spring form cake tin and chill
3. Beat the cream cheese until smooth
4. add the sugar
5. add the eggs and egg yolks 1 at a time..beating well
6. pour in the sour cream, vanilla, lime juice and rum and beat well until smooth and creamy
7. fold in the chestnut puree

• wrap the outside of the cake tin with clingfilm so that the top and side are protected..
• do the same with foil - so that the tin is water tight
• stand the tin in a roasting tin and pour in the chestnut filling
• pour water from a just boiled kettle into the roasting tin to come up about 1" up the cake tin
• place in the oven for 1hr

When the cake is ready it should just be set on top-with some wobble left as it will continue to cook whilst cooling
Take the cake tin out of the roasting tin....remove the foil and film and cool the cake on a rack

Place in the fridge over night and then remove the tin and leave out of the fridge to return to room temperature

The syrup can be made in advance - but not poured over the cake until just before serving...

For the syrup, melt all the ingredients together and boil for 10 mins, then cool and drizzle over the cake

elantan

ohhh thanks for them i can see a new hobby forming ...

organic_wanabe

I keep meaning to try this one:

Serves: 6 to 8

Ingredients
• 1/4 teaspoon vegetable oil, for oiling the pan
• 1 (about 1lb) can chestnut spread or puree flavored with sugar
2 tablespoons dark rum (optional)
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 8 ounces dark chocolate, melted
• 1 cup crème fraîche or sour cream

Preparation
Oil a rectangular loaf pan with a capacity of 3 to 4 cups.

Cut a thin strip of parchment paper (about 12 inches long and 1 1/2 inches wide) and position it in the bottom of the pan so that the ends of the strip run up two opposite ends of the pan and extend a little beyond the edges; this will make the dessert easier to unmold at serving time. Alternately, if you don’t want to unmold the dessert, you can use a serving bowl or terrine.

Put the chestnut puree in a bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine, then pour into the pan or bowl.

Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days).

At serving time, unmold the cake onto a serving platter, and cut it into 6 to 8 slices or spoon it out of the bowl.

Spoon some crème fraîche or sour cream over each slice and serve.