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Chocolate Chestnut Refrigerator Cake

by . Featured in NIGELLA BITES
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Introduction

This is another of my maternal grandmother's recipes. I've changed it a bit, not least substituting dark rum for her juice and zest of an orange and a slug ot two of Grand Marnier. It's not that I didn't like her version, but it was just a bit too much like a homespun Terry's chocolate orange for comfort. You do as you please.

It's incredibly easy to make, and dangerously compelling to eat, one of those puddings about which everyone says 'it's very rich' before going on to third helpings.

This is another of my maternal grandmother's recipes. I've changed it a bit, not least substituting dark rum for her juice and zest of an orange and a slug ot two of Grand Marnier. It's not that I didn't like her version, but it was just a bit too much like a homespun Terry's chocolate orange for comfort. You do as you please.

It's incredibly easy to make, and dangerously compelling to eat, one of those puddings about which everyone says 'it's very rich' before going on to third helpings.

Chocolate Chestnut Refrigerator Cake
Photo by Francesca Yorke

Ingredients

Makes: 10-12 slices

Metric Cups

For the Cake

  • 500 grams sweetened chestnut puree
  • 175 grams soft unsalted butter
  • 300 grams dark chocolate (minimum 70% cocoa solids)
  • 3 tablespoons dark rum

To Serve

  • creme fraiche
  • crystallised violets

For the Cake

  • 2 cups sweetened chestnut puree
  • 12 tablespoons soft unsalted butter
  • 10 ounces bittersweet chocolate (minimum 70% cocoa solids)
  • 3 tablespoons dark rum

To Serve

  • creme fraiche
  • crystallised violets

Method

  1. Beat the puree in a bowl until it's smooth, and then add the butter, beating again to make a well-blended mixture.
  2. Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm / 9 x 4 inches loaf tin, lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before you smooth over the rest. Wrap the overhanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least four hours, but a day or so in advance if you want.
  3. Don't take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with creme fraiche or sour cream.
  1. Beat the puree in a bowl until it's smooth, and then add the butter, beating again to make a well-blended mixture.
  2. Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm / 9 x 4 inches loaf tin, lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before you smooth over the rest. Wrap the overhanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least four hours, but a day or so in advance if you want.
  3. Don't take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with creme fraiche or sour cream.

Tell us what you think

What 2 Others have said

  • At what point do you add the grated orange and slugs of Grand Mariner?

    Posted by djsyclopz on 13th May 2011
  • I wonder how this would work if chestnut purée and dark chocolate were substituted with butternut squash purée and white chocolate with added spices - cinnamon, nutmeg, allspice, ginger....

    Posted by JenniferA on 3rd June 2012
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