This delicious Chocolate Chestnut Cake by Nigella Lawson is a creamy, indulgent treat that’s easy to prepare. With rich dark chocolate, sweet chestnut puree, and a splash of rum, it’s a simple yet impressive dessert that’s perfect for special occasions or a cozy evening at home.
Ingredients Needed
For the Cake
- 500g (17.6 oz) sweetened chestnut puree
- 175g (6.2 oz) soft unsalted butter
- 300g (10.5 oz) dark chocolate (minimum 70% cocoa solids)
- 3 tablespoons dark rum
To Serve
- Crème fraîche
- Crystallised violets
How To Make Chocolate Chestnut Cake
- Prepare the Chestnut Mixture: Beat the chestnut puree in a bowl until smooth, then add the softened butter, beating again until well-blended.
- Melt and Combine the Chocolate: Melt the dark chocolate and let it cool slightly, then mix it into the chestnut and butter mixture. Stir in the dark rum.
- Assemble the Cake: Spoon the chocolate mixture into a 23 x 10cm (9 x 4 inches) loaf tin lined with clingfilm, dividing it into two batches. Ensure the first layer reaches the corners and sides of the tin before smoothing the remaining mixture over the top.
- Refrigerate the Cake: Fold the overhanging clingfilm over the cake to completely cover it, then refrigerate for at least four hours, or up to a day for best results.
- Serve: When ready to serve, unmould the cake, slice it thinly, and serve with crème fraîche or sour cream, garnished with crystallized violets.
Recipe Tips
- Use room temperature butter: Make sure your butter is soft but not melted. This will help you achieve a smooth, well-blended mixture when combined with the chestnut puree.
- Melt the chocolate carefully: Melt the chocolate over low heat or in short bursts in the microwave to avoid burning it. Let it cool slightly before mixing with the other ingredients to prevent curdling.
- Let the cake chill long enough: For the best texture, let the cake chill for at least four hours, or even overnight. This helps it set properly and makes slicing easier.
- Slice with a sharp knife: Use a sharp knife to cut the cake into thin slices. This will help you achieve clean, neat pieces without the cake crumbling.
How To Store Leftovers?
- Refrigerate: Let the leftover Chocolate Chestnut Cake cool to room temperature, then cover it tightly with clingfilm or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: If you want to freeze the cake, wrap it tightly in clingfilm and place it in a freezer-safe bag or container. It will keep in the freezer for up to 1 month. To serve, thaw the cake in the fridge for several hours before slicing.
Nutrition Facts
Serving Size: 1 slice (73g)
- Calories: 204
- Total Fat: 10g
- Saturated Fat: 0.1g
- Sodium: 1mg
- Potassium: 242mg
- Total Carbohydrate: 23g
- Protein: 2g
Try More Nigella Recipes:
- Nigella Prawn Fritters
- Nigella Rhubarb Cake
- Nigella Wholemeal Carrot Cake
- Nigella Slow Roast Pork Shoulder
Nigella Chocolate Chestnut Cake
Description
This delicious Chocolate Chestnut Cake by Nigella Lawson is a creamy, indulgent treat that’s easy to prepare. With rich dark chocolate, sweet chestnut puree, and a splash of rum, it’s a simple yet impressive dessert that’s perfect for special occasions or a cozy evening at home.
Ingredients
For the Cake
To Serve
Instructions
- Prepare the Chestnut Mixture: Beat the chestnut puree in a bowl until smooth, then add the softened butter, beating again until well-blended.
- Melt and Combine the Chocolate: Melt the dark chocolate and let it cool slightly, then mix it into the chestnut and butter mixture. Stir in the dark rum.
- Assemble the Cake: Spoon the chocolate mixture into a 23 x 10cm (9 x 4 inches) loaf tin lined with clingfilm, dividing it into two batches. Ensure the first layer reaches the corners and sides of the tin before smoothing the remaining mixture over the top.
- Refrigerate the Cake: Fold the overhanging clingfilm over the cake to completely cover it, then refrigerate for at least four hours, or up to a day for best results.
- Serve: When ready to serve, unmould the cake, slice it thinly, and serve with crème fraîche or sour cream, garnished with crystallized violets.
Notes
- Use room temperature butter: Make sure your butter is soft but not melted. This will help you achieve a smooth, well-blended mixture when combined with the chestnut puree.
- Melt the chocolate carefully: Melt the chocolate over low heat or in short bursts in the microwave to avoid burning it. Let it cool slightly before mixing with the other ingredients to prevent curdling.
- Let the cake chill long enough: For the best texture, let the cake chill for at least four hours, or even overnight. This helps it set properly and makes slicing easier.
- Slice with a sharp knife: Use a sharp knife to cut the cake into thin slices. This will help you achieve clean, neat pieces without the cake crumbling.
Nigella Chocolate Chestnut Cake