Name: Sugar Chestnut And Coffee Cake
Total time: 45 min
Yield: 12
Ingredients: 200g Pure Spread; 275g Best Plain Chocolate ((broken into squares)); 90 ml Strong Black Coffee; 25g Cocoa Powder; 6 Medium Eggs ((separated)); 275g Unsweetened Cooked Chestnut Puree; 12 Sugared Chestnuts; Icing Sugar or Cocoa Powder ((to dust))

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Sugar Chestnut And Coffee Cake

A combination of chocolate and chestnuts makes this cake the perfect finish to any meal.

Recipe Overview

Total Time 45 mins

Difficulty Advanced

Servings 12 Servings

Ingredients 8

Diet Lactose Free, Vegetarian

How To Make

Step 1

Pre-heat the oven to 200°C/Gas Mark 6. Lightly grease and line the base of a 20cm square cake tin.

Step 2

Place the chocolate in a heatproof bowl with the pure and coffee; heat gently until melted, stirring occasionally.

Step 3

Place the cocoa powder in a large bowl with the egg yolks and chestnut puree; beat until smooth. Stir the chocolate mixture into the chestnuts. In a separate bowl whisk the egg whites until stiff then fold into the chestnut mixture using a large metal spoon.

Step 4

Spoon into the prepared tin and level the surface.

Step 5

Bake the cake for 30-35 minutes until the cake is dark brown and firm to the touch. Allow to cool in the tin for 10 minutes then turn out. Allow to cool. Decorate with the sugared chestnuts and dust with icing sugar or cocoa powder to serve. Tips: Serve on its own, or with dairy free ice cream or dairy free cream as a dessert.

Ingredients

Pure Spread 200g Best Plain Chocolate (Broken Into Squares) 275g Strong Black Coffee 90 ml Cocoa Powder 25g Medium Eggs (Separated) 6 Unsweetened Cooked Chestnut Puree 275g Sugared Chestnuts 12 Icing Sugar or Cocoa Powder (To Dust)

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