Chocolate and chestnut cake (Spanish)

Chocolate, chestnut and sherry cake

Cooked for the Spanish entry of the Euro Cup and Plate challenge.

150g dark cooking chocolate
75g unsalted butter
125ml fino sherry, or a dry sherry
6 medium organic eggs, separated
150g castor sugar
½ cup chestnut puree*
70g macadamias
50g self-raising flour, sifted
55g cocoa powder

  1. Preheat oven to 180°C (170°C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper.
  2. Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Leave to cool.
  3. Whisk egg yolks with sugar until light and fluffy. Add the chocolate mixture, the chestnut puree and macadamias. Stir until well combined.
  4. Beat the egg whites until stiff peaks form and carefully fold into the chocolate with the sifted flour and cocoa powder.
  5. Pour into the prepared tin and bake for 50-60 minutes. Test by inserting a skewer in the centre – if it comes out clean, it’s ready. Cool in the tin before turning out.

Serve with whipped cream.

Serves 12.

TIP – Chestnut puree is sold in a tin and can be found in good delis.

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