Chestnut and chocolate cake

Babiche Martens

A cake is the perfect dessert for a casual long lunch and this one is particularly delicious. Layered cakes aren't my forte - there are specialty cakemakers out there for a reason - but this one is worth a go as it is so simple. The chestnut puree adds a fabulous flavour and can be found at most specialty stores. This cake can be made a day or two in advance, as the flavour improves as it sits.

Cake

3	Eggs, separated
½ cup	Caster sugar
1 tsp	Vanilla essence
½ cup	Plain flour
¼ cup	Cornflour
1 tsp	Baking powder

Filling

400 g	Chestnut puree, unsweetened (Main)
¼ cup	Icing sugar
¼ cup	Brandy
250 ml	Whipped cream
50 g	Dark chocolate
50 ml	Cream, extra

Directions

1. Preheat oven to 170C. Line base of a 20cm tin with baking paper and grease sides.
2. Place egg yolks, sugar and vanilla in the bowl of an electric beater. Beat until thick and fluffy.
3. Sift flours and baking powder together. Beat egg whites until stiff. Fold flour and egg whites alternately into yolk mixture. Combine gently.
4. Pour into cake tin. Bake for 25 minutes or until middle of the cake bounces back when touched. Remove and cool for 15 minutes before removing from tin.
5. To make filling, beat chestnut puree with icing sugar and brandy, then fold through cream.
6. Slice cake horizontally into three slices. Place base on a plate. Layer the slices of cake with chestnut cream and then smother the remaining cream mix over the top and sides of the cake.
7. Melt chocolate and extra cream to a runny consistency. Drizzle over cake, reserving a little for serving.
8. Refrigerate until ready to serve.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'