Day 21 :: A recipe
Dec. 21st, 2011 07:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oritsu_luvDay 21 :: A recipe
A caveat: I have not actually made this recipe. But it looks so yummy, and very festive.
Chestnut and chocolate truffle cake by Hugh Fearnley-Whittingstall
This is a wonderfully soft and gooey chocolate cake, which can be served warm or cold as a pudding. It makes a great alternative to traditional Christmas pudding – and it's also an absolute doddle to make.
dark chocolate - 250g
unsalted butter - 250g
chestnuts (peeled and cooked) - 250g
milk - 250ml
4 eggs - separated
caster sugar - 125g
You will need a springform cake tin measuring approximately 23cm in diameter, lined on the bottom with baking or greaseproof paper.
Preheat the oven to 170°C/325°F/gas 3. Melt the chocolate and butter in a pan over a very gentle heat. In another pan, heat the chestnuts (tinned are fine) with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).
Mix the egg yolks with the caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture to the cake tin and bake for 25–30 minutes, until it is just set but still has a slight wobble.
If you want to serve the cake warm, leave it to cool a little, then release the tin and slice carefully – it will be very soft and moussey. Or alternatively leave it to go cold and it will set firm. I like to serve this with a trickle of double cream.
Source
A caveat: I have not actually made this recipe. But it looks so yummy, and very festive.
Chestnut and chocolate truffle cake by Hugh Fearnley-Whittingstall
This is a wonderfully soft and gooey chocolate cake, which can be served warm or cold as a pudding. It makes a great alternative to traditional Christmas pudding – and it's also an absolute doddle to make.
dark chocolate - 250g
unsalted butter - 250g
chestnuts (peeled and cooked) - 250g
milk - 250ml
4 eggs - separated
caster sugar - 125g
You will need a springform cake tin measuring approximately 23cm in diameter, lined on the bottom with baking or greaseproof paper.
Preheat the oven to 170°C/325°F/gas 3. Melt the chocolate and butter in a pan over a very gentle heat. In another pan, heat the chestnuts (tinned are fine) with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).
Mix the egg yolks with the caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture to the cake tin and bake for 25–30 minutes, until it is just set but still has a slight wobble.
If you want to serve the cake warm, leave it to cool a little, then release the tin and slice carefully – it will be very soft and moussey. Or alternatively leave it to go cold and it will set firm. I like to serve this with a trickle of double cream.
Source
