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.
chocolate and chestnut soufflé cake
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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