Voluptous Chestnut Chocolate And Rum Cake
Chestnut trees were known as bread trees and the nuts were a staple of many peasant communities in France, Italy and Spain because they can be used in several different forms — fresh, dried, whole, pureed and ground to a flour — and in many different dishes, both sweet and savoury. But this cake certainly did not emanate from a peasant kitchen! The complete recipe as I have given it fully exploits the way chestnuts and chocolate enhance each other and it is one of life's most wonderful eating experiences. The cake on its own, with no more than a dusting of icing sugar and cocoa powder, makes a special pudding, so the filling and icing are really an extravagance that 'gilds the lily'. But why not?
INGREDIENTS:
115 G/4 oz BITTER CHOCOLATE, CHOPPED
55 G/2 OZ UNSALTED
BUTTER, DICED
250 GIg OZ UNSWEETENED
CHESTNUT PUREE
FEW DROPS VANILLA ESSENCE
4 EGGS, SEPARATED
55 G/2 OZ CASTER SUGAR
1 EGG WHITE
4 TBSP, DARK RUM
FILLING (OPTIONAL):
150 MI15 FL OZ DOUBLE OR
WHIPPING CREAM
1 TBSP VANILLA CASTER SUGAR
APPROXIMATELY 40 Gill/20Z COOKED CHESTNUTS, CHOPPED
ICING (OPTIONAL):
175 G/6 OZ PLAIN CHOCOLATE,
CHOPPED
4 TBSP WATER
55 G/2 oz UNSALTED
BUTTER, DICED DECORATION:
MARRONS GLACES CRYSTALLIZED ANGELICA (OPTIONAL)
DIRECTIONS:
Set the oven to 180°C../350°F/Gas 4. line the base and sides of a 20 cm/8 inch diameter, 5 cm/2 inch deep cake tin with greaseproof paper, then butter the paper.
Place the chocolate and butter in a medium-sized heatproof bowl and place over a saucepan of hot water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove from the heat and sieve in the chestnut puree. Add a few drops of vanilla essence and stir to mix.
In a separate bowl, whisk the egg yolks and sugar until thick and pale, then, using a large metal spoon, gently fold into the chocolate mixture.
In a clean, dry bowl, whisk the egg whites until stiff but not. dry, then, with the metal spoon, gently fold into the chocolate mixture. Transfer to the cake tin and bake for 30 minutes until springy to the touch in the centre.
Remove the cake from the oven and pierce holes over the top. Spoon over the
rum and leave to cool in the tin.
Remove the cake from the tin and carefully peel off the lining paper. When cold, slice the cake in half horizontally.
To make the filling, lightly whip the cream with the sugar, then gently fold in the chestnuts. Spread over one half of the cake, then cover with the other half.
To make the icing, melt the chocolate with the water in a heatproof bowl and place over a saucepan of hot water. When smooth, remove the bowl from the saucepan and gradually beat in the butter. Leave to cool until beginning to thicken, then quickly pour over the cake and spread down the sides using a palette knife. Decorate with marrons glaces and crystallized angelica, if liked, and leave to set.
