Italian Chestnut Chocolate Cake
Over Christmas, we managed to acquire an abundant supply of chestnuts. After a quick search, we came across this recipe and we were intrigued by the concept of chestnut in a cake. It's also gluten free.It was a triumph. Andrea (Helena's sister) isn't a fan of nuts, but we twisted her arm. 'Really enjoyed the cake. Didn't taste chestnutty at all - who knew!'.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To make the cake
- Set up your Egg for an indirect cook at 180°C with the ConvEGGtor, stainless steel grid on top and then the baking stone.
- Butter and line the baking tin with baking parchment.
- Blitz the chestnuts in a mixer, next time I'd blitz slightly less so there was a bit more texture than you can see in the picture.
- Break the dark chocolate into pieces and place in a glass bowl. Melt the chocolate in the microwave in short bursts stirring until melted. Leave to cool.
- Separate the 6 egg yolks and whites.
- Whisk the egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, cream together the egg yolks, sugar and butter. Add melted chocolate and 1 cup of the chestnut meal and stir until all combined.
- Add a small amount of egg white to the chocolate mixture and mix until combined.
- Add the remaining egg white to the chocolate mixture. Fold through gently with a metal spoon until just combined. (Don't work the egg white too much as this knocks all the air out and the cake will not be light and fluffy!)
- Transfer the mixture to a lined cake tin.
- Place on the Egg for 40 to 60 minutes (or until an inserted skewer comes out clean).
- Once removed from the egg, set aside to cool.
To finish
- Remove from the tin and serve topped with the remaining blitzed chestnut.
- Serve with a dash of cream or ice cream.
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