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Ingredientes
- 200 gm dark chocolate
- 120 gm unsalted butter
- 5 med freerange Large eggs
- 150 gm caster sugar
- 100 gm peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs
- 125 ml double cream
- 100 gm plain chocolate broken into pcs 150g dark chocolate broken into pcs
Direcciones
- Butter and line the base and sides of a 200mm springform tin with greaseproof paper.
- Preheat the oven to 180C/350F/Gas Mark 4. Next put a heatproof bowl over a pan of simmering water break up the dark chocolate into the bowl and allow to heat then stir in the butter.
- Separate the egg yolks from their whites and tip into a bowl reserving the whites. Add in the caster sugar to the yolks then using a whisk (electric or possibly hand) beat the mix till pale and creamy.
- Next beat the melted chocolate into the egg mix then beat in the grnd chestnuts.
- In a separate large bowl beat the whites till they form soft peak then fold these into the chocolate mix till there are no traces of white.
- Pour into the tin and bake on the middle shelf for 25 to 30 min.
- Once cooked leave to cold completely. Unclip the tin remove the cake then carefully remove the paper band and base. To make the chocolate coating: heat the double cream till it bubbles at the edges of the pan.
- Remove from the heat add in the dark and plain chocolate and stir till fully melted and amalgamated.
- Beat the mix till smooth and glossy. Leave to cold beating through occasionally.
- It's ready once it has thickened slightly it has to be spreadable without being too runny.
- Using a palette knife apply generous portions of the mix to the sides and top of the cake and swirl over till attractively stuccoed.
- White swirling take care not to dig into the initial coating on the sides as cake crumbs can enter the ganache and spoil the effect.
- Keep in a cold place (but not in the fridge ) till ready to serve.
- This is a slight variation on triple chocolate cake
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 362 | |
| Calories from Fat 261 | 72% |
| Total Fat 29.83g | 37% |
| Saturated Fat 18.43g | 74% |
| Trans Fat 0.03g | |
| Cholesterol 44mg | 15% |
| Sodium 17mg | 1% |
| Potassium 329mg | 9% |
| Total Carbs 24.98g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 11.68g | 8% |
| Protein 3.64g | 6% |
