Chocolate and chestnut soufflé cake
Dark chocolate and chestnut purée is a subtle marriage made in heaven. In this cake-cum-flan, the texture is pure angel food and incredibly rich. It is best eaten warm when the soufflé has settled and firmed but remains light and luscious.
Chestnut and chocolate souffle
- 125g/5oz butter plus an extra lump
- Flour for dusting
- 125g/5oz dark chocolate (as before)
- 225g/9oz chestnut purée
- 100ml/4fl oz milk
- 2 large eggs
- 75g/3oz caster sugar
- Cocoa for dusting
- Crème fraîche to serve
- Heat the oven to 325F/170C/gas mark 3.
- Use the extra lump of butter to smear lavishly a 20cm/8in non-stick flan tin with a collar (removable base).
- Dust with flour and place on a baking sheet.
- Place the chocolate and butter in a pan and gently melt and mix.
- Heat the chestnut pure with the milk, stirring until smooth.
- Separate the eggs and beat the yolk with the sugar until pale and smooth.
- Stir the chocolate mixture into the egg and sugar, stirring into a smooth batter.
- Whisk the egg whites stiff and use a metal spoon to fold them into the batter.
- Pour into the flan tin and bake for 25 minutes or until the cake is puffed and probably cracked but with a slight wobble in the middle.
- Rest before removing the collar. Dust with sieved cocoa and serve with crème fraîche.
Lindsey Bareham's website is: www.lindseybareham.com
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