Sunday, May 2
There's a (not so) secret movement to engage me to bake for the group every week - as I invariably am baking anyways - and I can't do open and close as my contribution of the roster... this week one of our lovely ladies has been advised no more gluten - she's handling it well she thinks, but laments she may have to miss out of my baking which made her sad. So I set to work in looking through my cookbooks - and I found this gem - from the 'How to be a Domestic Goddess' by Nigella Lawson. Kath, never fear, you won't need to miss out.
I have altered it a little, just because I'm not a fan of rum, and I had fresh chestnuts, but you all come to expect that from me right?
It seems like a bit of effort, and there's a bit of washing up to do but it's such a pleasure to make. I love nothing more than stirring chocolate into a cake, do you? Makes me feel so homey and domestic-goddess-like.
425g chestnut puree (I made mine from scratch using this recipe or you can buy it from the supermarket)
250g 70% cocoa chocolate (I used the new Lindt 70% cooking chocolate - comes in a 200g block)
6 eggs, separated
1 tsp vanilla extract
1 tsp rum (I omitted)
60g caster sugar
25g brown sugar
Preheat oven to 180 degrees c
In a food processor, combine your chestnut puree, butter, egg yolks and vanilla extra.
Melt your chocolate by breaking into squares and putting into microwave safe bowl and microwaving at 50% power for 1 minute, take out, stir and return to the microwave at 50% off for a further minute.
Add chocolate to the chestnut mix, mix well, remove into large bowl.
In another bowl, whisk your egg whites until doubled in volume and fluffy. Add caster sugar and continue to whisk until they become shiny and stiff.
Sprinkle brown sugar on top and stir through gently.
Add meringue mixture to the chestnut mixture 1/3 at a time and combine gently. It will form a mousse like quality. At this point you'll want to fold and fold, it looks wonderful (go on, dip your finger in and taste it, you know you want to!)
Pour into a greased springform tin and bake in the oven for 40 minutes.
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