This is the BEST chocolate cake recipe you have ever had! It is light but rich, complex and nutty with the chestnut flour. Make it as individual portions for a dinner party or as a big cake for a party or tea with friends. You cannot go wrong!
Gluten Free Mini Chocolate Chestnut Cakes
Prep time 25 minutes
Cook time 25 minutes
100g Butter, plus extra for greasing
100g Dark Chocolate, broken into pieces
3 Eggs, separated
75g Golden Caster Sugar
1 tsp Vanilla extract
50g Whole Chestnuts, crumbled
50g Chestnut Flour, plus extra for ramekins
150g Double Cream, whipped
50g Dark Chocolate
Grease 4 metal ramekins with butter and then add a couple of tablespoons of flour to coat the inside with a thin covering. Tap hard to remove excess and continue until all four are coated. Chill in the fridge until required. Preheat the oven to 180c/160fan.
In a small saucepan, melt the butter and dark chocolate and then allow to cool slightly.
In a large bowl, combine the egg yolks, sugar and vanilla extract and whisk until light and fluffy. Pour in the cooled chocolate mixture and sift and fold in the flour and chestnuts.
Whisk the egg whites until you have stiff peaks. Take a quarter of the egg whites and stir straight into the chocolate mixture to loosen. Divide the remaining whites in half and gradually fold in until completely incorporated. Repeat with the remaining whites.
Divide the mixture between the four chilled ramekins and put in the oven for 15-20 minutes or until a inserted skewer comes out clean.
Allow to cool for 15 minutes before running a sharp knife around the inside of the ramekin to release the cakes. Allow to cool completely. Trim off the tops if they have domed and then place the cooled cakes on serving plates and top with the whipped double cream and a generous grating of dark chocolate. Serve immediately.
This recipe also works wonderfully as a whole 9 inch cake – just cook for 30-35 minutes