Nigella’s Chocolate Chestnut Cake is crafted from dark chocolate, chestnut puree, eggs, butter, rum, and vanilla extract. It serves 6 and requires about 55 minutes to prepare and bake, offering a rich, indulgent dessert experience.
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🤎 Why You’ll Love This Chocolate Chestnut Cake Recipe:
- Unique Flavor Combination: The rich taste of dark chocolate paired with the nutty, sweet flavor of chestnut creates a unique and luxurious dessert experience.
- Moist and Dense Texture: The cake is incredibly moist and dense, perfect for those who appreciate a richer, more substantial cake.
- Simple Ingredients: Despite its complex flavor, the cake uses straightforward, easily available ingredients.
- Elegant Dessert: Its sophisticated profile makes it a perfect choice for special occasions and holiday gatherings.
- No Flour Needed: This recipe is naturally gluten-free since it doesn’t require any flour, making it suitable for those with gluten sensitivities.
- Easy to Make: The process is straightforward, making it accessible even for those with limited baking experience.
- Perfect for Chocolate Lovers: The intense chocolate flavor is a dream come true for any chocolate enthusiast.
âť“ What Is Nigella Chocolate Chestnut Cake Recipe?
Nigella’s Chocolate Chestnut Cake is a rich, flourless dessert combining dark chocolate, chestnut purĂ©e, and rum, creating a moist, dense texture. It’s easy to make and perfect for elegant occasions, offering a unique twist on traditional chocolate cakes.
🍫 Nigella Chocolate Chestnut Cake Ingredients
- 225 g (approx 8 oz) dark chocolate
- 6 eggs, separated
- 1 pinch salt
- 125 g (½ cup or 1 stick) unsalted butter, softened
- 435 g (just over 2 cups) unsweetened chestnut puree canned or homemade (recipe below for homemade)
- 2 tablespoons rum
- 1 tsp vanilla extract
- 65 g (approx â…“ cup) granulated sugar
- Confectioners sugar for dusting before serving
🎂 How To Make Nigella Chocolate Chestnut Cake
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave. Set aside to cool slightly.
- In a large mixing bowl, cream the softened butter with the chestnut puree until smooth. Add the rum and vanilla extract, mixing until well combined.
- Stir the melted chocolate into the chestnut mixture. Add the egg yolks one at a time, fully incorporating each before adding the next.
- In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in thirds, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the cake is set but still slightly wobbly in the center.
- Let the cake cool in the pan, then transfer it to a serving plate. Dust with confectioners’ sugar before serving.
đź’ Recipe Tips
- Melt Chocolate Carefully: Avoid overheating the chocolate when melting it. Use low heat and stir frequently to prevent it from burning.
- Room Temperature Ingredients: Make sure all ingredients, especially the butter and eggs, are at room temperature to ensure they mix evenly and create a smooth batter.
- Smooth Chestnut Purée: If your chestnut purée is lumpy, consider blending it briefly to achieve a smooth consistency before mixing with other ingredients.
- Fold Gently: When folding in the egg whites, use a wide spatula and make broad, gentle strokes to prevent deflating the air you’ve beaten into them.
- Don’t Overbake: The center of the cake should still wobble slightly when it’s done baking. It will continue to set as it cools, ensuring a moist texture.
- Cool Completely: Allow the cake to cool completely in the pan before attempting to remove it. This helps it set and reduces the risk of breaking.
🍨 What To Serve With Chocolate Chestnut Cake?
Serve Chocolate Chestnut Cake with whipped cream or vanilla ice cream to complement its richness drizzle of caramel sauce or a sprinkle of sea salt can enhance its flavors. Pair with espresso or a sweet dessert wine for balance.
🎚 How To Store Leftovers Chocolate Chestnut Cake?
- Refrigerate: Wrap the leftover Chocolate Chestnut Cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: For longer storage, wrap leftover Chocolate Chestnut Cake in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
🥵 How To Reheat Leftovers Chocolate Chestnut Cake?
- In the Microwave: Wrap the leftover chocolate chestnut cake in a damp paper towel and heat for for 2-4 minutes.
- In the Oven: Preheat to 350°F, place the leftover chocolate chestnut cake on a baking sheet, and warm for 5-10 minutes.
FAQs
What are some common mistakes when making Chocolate Chestnut Cake?
Overmixing the batter can make the cake tough. Also, not cooking the chestnuts properly before making the puree can result in a gritty texture. Be careful to follow steps precisely for the best results.
How do I make chestnut puree for Chocolate Chestnut Cake?
To make chestnut puree, cook peeled chestnuts until tender, then blend them with sugar and a little water or milk until smooth. For extra richness, you can add cream or vanilla.
Can I use canned chestnut puree?
Yes, canned chestnut puree is a convenient and time-saving option it’s typically sweetened and ready to use, perfect for baking.
What type of chocolate works best in Chocolate Chestnut Cake?
Dark chocolate with 60-70% cacao is ideal for a deep, rich flavor that complements the chestnut well.
How do I ensure my Chocolate Chestnut Cake is moist?
Avoid overbaking, and make sure to measure your ingredients accurately the moisture from the chestnut puree also helps keep the cake tender.
What frosting pairs well with Chocolate Chestnut Cake?
A chocolate ganache or a chestnut cream frosting works wonderfully you can also use a simple whipped cream flavored with vanilla or liqueur.
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Nigella Chocolate Chestnut Cake Nutrition Facts
Amount Per Serving
- Calories: 566
- Carbohydrates: 46g
- Protein: 18g
- Fat: 36g
- Saturated Fat: 12g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 14g
- Trans Fat: 0.4g
- Cholesterol: 217mg
- Sodium: 1514mg
- Potassium: 1010mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 702IU
- Vitamin C: 58mg
- Calcium: 60mg
Nigella Chocolate Chestnut Cake
Description
Nigella’s Chocolate Chestnut Cake is crafted from dark chocolate, chestnut puree, eggs, butter, rum, and vanilla extract. It serves 6 and requires about 55 minutes to prepare and bake, offering a rich, indulgent dessert experience.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave. Set aside to cool slightly.
- In a large mixing bowl, cream the softened butter with the chestnut puree until smooth. Add the rum and vanilla extract, mixing until well combined.
- Stir the melted chocolate into the chestnut mixture. Add the egg yolks one at a time, fully incorporating each before adding the next.
- In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in thirds, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the cake is set but still slightly wobbly in the center.
- Let the cake cool in the pan, then transfer it to a serving plate. Dust with confectioners’ sugar before serving.
Notes
- Melt Chocolate Carefully: Avoid overheating the chocolate when melting it. Use low heat and stir frequently to prevent it from burning.
- Room Temperature Ingredients: Make sure all ingredients, especially the butter and eggs, are at room temperature to ensure they mix evenly and create a smooth batter.
- Smooth Chestnut Purée: If your chestnut purée is lumpy, consider blending it briefly to achieve a smooth consistency before mixing with other ingredients.
- Fold Gently: When folding in the egg whites, use a wide spatula and make broad, gentle strokes to prevent deflating the air you’ve beaten into them.
- Don’t Overbake: The center of the cake should still wobble slightly when it’s done baking. It will continue to set as it cools, ensuring a moist texture.
- Cool Completely: Allow the cake to cool completely in the pan before attempting to remove it. This helps it set and reduces the risk of breaking.