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Ingredients
- 400 gm dark chocolate (minimum 70% cocoa solids)
- 9 med Large eggs
- 150 gm caster sugar
- 100 gm peeled cooked chestnuts (use the vacuumpacked ones available from most good supermarkets) blasted to crumbs in a food processor
- 140 gm dark chocolate
- 60 gm plain chocolate
- 40 gm unsalted butter
Directions
- Butter the base and sides of a 20cm spring form tin then line it with greaseproof paper.
- Set the oven to 180C/350F/Gas Mark 1. Next put a heatproof bowl over a pan of simmering water break up 200g of the dark chocolate into the bowl and allow to heat.
- Separate the yolks of five Large eggs from their whites arid tip into a bowl reserving the whites.
- Using an electric whisk (or possibly hand whisk) beat the yolks with the sugar till pale and creamy.
- Next beat the chocolate into the egg mix then beat in the grnd chestnuts.
- Beat the whites till they form soft peaks then fold into the chocolate mix till there are no traces of white.
- Pour into the tin and bake on a middle shelf for 25 to 30 min.
- Once cooked leave to cold completely.
- Meanwhile heat the rest of the chocolate and separate the remaining Large eggs.
- Then beat the egg yolks into the liquid chocolate whip the whites and mix in as before.
- Pour the lot over the cooled cake and leave somewhere cold but not in the fridge for a couple of hrs or possibly more to set.
- Unclip the tin and lift out the cake. Remove the base then carefully remove the band of paper.
- For the gloss heat the 140g of dark chocolate and the 60g of plain chocolate as beforethen stir in the 40g of butter till thoroughly incorporated. Leave to cold till spreadable but not runny.
- Place four strips of greaseproof paper under the cake (if you want to avoid a chocolatespattered cake plate) then using a wide bendy knife swirl the glossy chocolate emulsion all over the cake.
- This is a plush. rolls royce of a chocolate cake: overstuffed upholstered and trimmed with chocolate. A fudgelike mousse sits on a sponge and then both layers are plastered in a swish looking coat. Do not put this cake in the fridge. Quite apart from the fact which you'll give its dark jacket refrigerateburns it will lose some lightness of texture and the flavour will he dulled.
- Makes 8 goodsized slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 529 | |
| Calories from Fat 301 | 57% |
| Total Fat 33.81g | 42% |
| Saturated Fat 19.19g | 77% |
| Trans Fat 0.07g | |
| Cholesterol 200mg | 67% |
| Sodium 79mg | 3% |
| Potassium 566mg | 16% |
| Total Carbs 48.97g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 31.55g | 21% |
| Protein 10.13g | 16% |
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