Best Chestnut Truffle Cake Recipes
SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH
This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.
Provided by robd16
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
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