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READY IN
90 mins
COOKING TIME
40-50 mins (plus cooling time)
PREP TIME
20 mins
SERVES
Serves 12
ingredients
- 200g chestnut purée
- 150g icing sugar
- 100g unsalted butter, at room temperature
- 3-4 eggs (190g in total), at room temperature
- 1 tsp vanilla extract
- 150g plain flour, sifted
- 60g walnut pieces, crushed
- 3/4 tsp baking powder
- 1/4 tsp fine sea salt
- 5 egg whites (180g in total), at room temperature
- FOR THE CHOCOLATE GANACHE
- 150ml double cream
- 1 tsp chestnut honey
IN STOCK - 100g dark chocolate, broken into chips
- 1 tsp butter
- 2 tbsp walnut pieces
- FOR THE CHESTNUT CREAM
- 100ml double cream
- 50g chestnut puree
Method:
- Set the oven to 180C. Generously butter and lightly flour a Bundt tin, knocking out any excess flour. Place the Bundt in the freezer or fridge while you make the cake.
- Whisk the chestnut purée, icing sugar, butter, eggs and vanilla at medium-high speed until pale and frothy (5-6 min). Add the flour, walnut pieces, baking powder and salt and gently mix to combine.
- Beat the egg whites in very clean mixing bowl until nearly stiff. Using a metal spoon, fold one quarter of the beaten egg whites into the cake batter to loosen it, then fold in the remaining egg whites.
- Pour the batter into the Bundt, tap the tin lightly on the work surface, and bake for 40-50 mins or until a knife inserted in the deepest part comes out clean. Leave the cake to cool for 15 minutes before turning out of the Bundt tin.
- Warm the double cream and honey until bubbles start to form (but do not allow it to boil), then remove from the heat. Add the chocolate to the cream and cover with a lid. Leave for 2 mins for the chocolate to melt. Beat the chocolate and cream until mixed, then add the butter and mix again. Drizzle the chocolate ganache over the cake while still warm and sprinkle over the walnut pieces.
ingredients
- 200g chestnut purée
- 150g icing sugar
- 100g unsalted butter, at room temperature
- 3-4 eggs (190g in total), at room temperature
- 1 tsp vanilla extract
- 150g plain flour, sifted
- 60g walnut pieces, crushed
- 3/4 tsp baking powder
- 1/4 tsp fine sea salt
- 5 egg whites (180g in total), at room temperature
- FOR THE CHOCOLATE GANACHE
- 150ml double cream
- 1 tsp chestnut honey
IN STOCK - 100g dark chocolate, broken into chips
- 1 tsp butter
- 2 tbsp walnut pieces
- FOR THE CHESTNUT CREAM
- 100ml double cream
- 50g chestnut puree
