Ingredients

  • 140 grams plain chocolate, expensive
  • 45 grams butter, unsalted
  • 225 grams chestnuts, boiled purée
  • 4 eggs separated
  • 55 grams sugar, caster
  • 1 egg white
  • 15 grams powdered sugar
  • Garnish
  • 85 milliliters heavy cream

Directions

1. Line the base and sides of an 8"/20cm diameter by 2"/5cm cake tin with wax paper. Lightly oil the paper and dust with flour.
2. Melt the chocolate and butter in a small heavy saucepan over low heat. Pour into a bowl and beat until smooth.
3. Preheat oven to 350*F/175*C/GM 4.
4. Sieve the chesnut purée into the chocolate and butter mixture.
5. Whisk the egg yolks with the sugar until to the ribbon stage. Add this to chocolate mixture and mix well.
6. Whisk egg whites to medium stiff. Meringue chocolate mixture, the fold in remaining egg whites. Pour into prepared cake tin.
7. Bake in oven for 50 minutes.
8. Remove from oven and leave in tin to set and cool for 5 minutes. Turn out and dust lightly with powdered sugar. Serve the cream separately.

Notes
Serving Ideas:Original serves 6 (4-6)


Categories
CakesPuddingsSouffles
Keywords
CakesPuddingsSouffles
MacGourmet downloadChocolate and Chestnut Mousse Cake. To import, drag image to your MacGourmet recipe box.