This is a print preview of "Chocolate And Chestnut Fudge Cake" recipe.

Chocolate And Chestnut Fudge Cake Recipe
by Global Cookbook

Chocolate And Chestnut Fudge Cake
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  Servings: 8

Ingredients

  • 200 gm dark chocolate
  • 120 gm unsalted butter
  • 5 med freerange Large eggs
  • 150 gm caster sugar
  • 100 gm peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs
  • 125 ml double cream
  • 100 gm plain chocolate broken into pcs 150g dark chocolate broken into pcs

Directions

  1. Butter and line the base and sides of a 200mm springform tin with greaseproof paper.
  2. Preheat the oven to 180C/350F/Gas Mark 4. Next put a heatproof bowl over a pan of simmering water break up the dark chocolate into the bowl and allow to heat then stir in the butter.
  3. Separate the egg yolks from their whites and tip into a bowl reserving the whites. Add in the caster sugar to the yolks then using a whisk (electric or possibly hand) beat the mix till pale and creamy.
  4. Next beat the melted chocolate into the egg mix then beat in the grnd chestnuts.
  5. In a separate large bowl beat the whites till they form soft peak then fold these into the chocolate mix till there are no traces of white.
  6. Pour into the tin and bake on the middle shelf for 25 to 30 min.
  7. Once cooked leave to cold completely. Unclip the tin remove the cake then carefully remove the paper band and base. To make the chocolate coating: heat the double cream till it bubbles at the edges of the pan.
  8. Remove from the heat add in the dark and plain chocolate and stir till fully melted and amalgamated.
  9. Beat the mix till smooth and glossy. Leave to cold beating through occasionally.
  10. It's ready once it has thickened slightly it has to be spreadable without being too runny.
  11. Using a palette knife apply generous portions of the mix to the sides and top of the cake and swirl over till attractively stuccoed.
  12. White swirling take care not to dig into the initial coating on the sides as cake crumbs can enter the ganache and spoil the effect.
  13. Keep in a cold place (but not in the fridge ) till ready to serve.
  14. This is a slight variation on triple chocolate cake
  15. Serves 8