chocolate and chestnut fudge cake

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Cooking receipe to make chocolate and chestnut fudge cake under category General Recipes. You may find some video clips related to this receipe below.

chocolate and chestnut fudge cake

200g dark chocolate

120g unsalted butter

5 medium freerange eggs

150g caster sugar

100g peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs

For the chocolate coating:

125m1 double cream

100g plain chocolate broken into pieces 150g dark chocolate broken into pieces

Butter and line the base and sides of a 200mm springform tin with greaseproof paper.

Preheat the oven to 180C/350F/Gas Mark 4.

Next put a heatproof bowl over a pan of simmering water break up the dark chocolate into the bowl and allow to melt then stir in the butter.

Separate the egg yolks from their whites and tip into a bowl reserving the whites. Add the caster sugar to the yolks then using a whisk (electric or hand) beat the mixture until pale and creamy.

Next beat the melted chocolate into the egg mixture then beat in the ground chestnuts.

In a separate large bowl beat the whites until they form soft peak then fold these into the chocolate mixture until there are no traces of white.

Pour into the tin and bake on the middle shelf for 25 to 30 minutes.

Once cooked leave to cool completely. Unclip the tin remove the cake then carefully remove the paper band and base. To make the chocolate coating: heat the double cream until it bubbles at the edges of the pan.

Remove from the heat add the dark and plain chocolate and stir until fully melted and amalgamated.

Beat the mixture until smooth and glossy. Leave to cool beating through occasionally.


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