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Ingredients
- 500 gm vacuum packed chestnuts
- 300 ml lowfat milk
- 120 gm whole blanched almonds
- 150 gm best quality bitter chocolate
- 150 gm unsalted butter
- 250 gm caster sugar
- 5 x Large eggs separated
- 1 x zest of 1 lemon
- 150 gm best quality bitter sweet chocolate melted with 1 Tbsp. unsalted butter
Directions
- Preheat the oven to 150 C/300 F/Gas 2.Butter a 25cm round spring release cake tin and line the bottom with greaseproof paper.
- Simmer the chestnuts in the lowfat milk to soften about 10 min.
- Drain and throw away the lowfat milk.
- Chop the almonds chocolate and chestnuts together coarsely in a food processor.
- Cream together the butter and sugar in an electric mixer till pale and light.
- Add in the egg yolks one by one then the chocolate and nut mix and the lemon zest.
- Beat the egg whites in an electric mixer till they form soft peaks.
- Fold about a quarter into the stiff chocolate mix to loosen it a little then very carefully mix in the remainder.
- Spoon into the prepared tin and bake in the preheated oven for 45 min till the cake has set.
- When cool remove from the tin sit on a rack and cover with the icing.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 339 | |
| Calories from Fat 229 | 68% |
| Total Fat 26.36g | 33% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 100mg | 4% |
| Potassium 402mg | 11% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.13g | 4% |
| Protein 9.66g | 15% |
