Chocolate and Chestnut Cake

with a hint of rosemary

This chestnut and chocolate cake is deliciously rich and very easy to make, with just a hint of rosemary. I like the herb to be subtle in this instance, but adapt to personal preference. It’s adapted from my chocolate brownie recipe (also gluten-free) from “A Handful of Flour“, and is a good option if you’re entertaining and want to prepare pudding in advance, as this is also delicious the day after baking. (Make sure you store it in an airtight container in a cool dry place if you’re making it in advance.)

If you’re making it for a coeliac, ensure the ingredients you use are certified gluten-free (including the baking powder and chocolate).

Don’t worry if the top cracks a bit as it cools, it’s not the most beautiful of cakes – the gooey texture and rich chocolatey nutty flavour are what this cake is all about. I use our organic chestnut flour in this.

Serves 8

INGREDIENTS

  • 200g good quality dark chocolate, broken into squares
  • 150g butter
  • 4 large eggs
  • ½ tsp salt
  • 400g caster sugar
  • 150 chestnut flour
  • ½ tsp baking powder
  • 1 sprig rosemary, finely chopped, plus extra to garnish
  • icing sugar, to sprinkle on top
  • double cream, to serve

METHOD

Preheat your oven to 180°C, and line a 20cm cake tin with baking parchment.

Place a heatproof bowl over a saucepan of just-simmering water on a low heat, and melt the chocolate and butter together (taking care the bottom of the bowl does not touch the water). Stir to combine, and set aside to cool.

In a large mixing bowl beat the eggs and salt together using an electric hand whisk, until pale and creamy. Add the sugar gradually, beating as you go.

Beat your cooled butter and chocolate with the electric hand whisk, then gently mix into the eggs and sugar.

In a separate bowl, combine the chestnut flour with the baking powder to ensure even distribution. Fold this into the chocolate mixture gently along with the rosemary, until thoroughly combined.

Pour the mixture into the cake tin and smooth the top. Bake for 25-30 minutes, until it has set but with a very slight wobble if you want it to be gooey. Insert a metal skewer to check it is cooked in the centre – you want a moist crumb, not a wet batter. For a less gooey, firmer cake leave it in for longer.

Leave it to cool in the tin, and then slice.

Sift icing sugar on top and serve with double cream. Garnish with extra rosemary.

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