I’m not gluten intolerant but I’m always trying new recipes and the other day, I had a tin of chestnut purée to use up so this recipe came about.
I find that this cake is a mixture of opposites : it’s dense but light, intense but delicate.
It’s dense because there’s no flour to support it. It’s light because of all the egg whites in it. It’s delicate in one bite but becomes intense after a whole slice. Needless to say that I love this cake.
Even if you’re not on a gluten free diet, give it a go, it might surprise you.
For a large cake, you’ll need:
– 225g of melted chocolate
– 125g of soft butter
– 70g of white sugar
– 6 eggs, separated
– 1 tin of chestnut puree
Preheat the oven at 180 degrees.
Whisk the egg whites until stiff. Put aside.
Whisk the butter with the sugar until pale.
Gradually add the egg yolks.
Whisk in the chestnut purée and then the melted chocolate.
Add a small amount of egg white and fold it in. Add the rest of the egg whites and fold until incorporated.
Pour the mixture into a lined cake tin with a removable bottom.
Bake for 1 hour.
The cake should be risen but still slightly wobbly in the middle. Leave to cool completely before serving.