Chocolate Chestnut Refrigerator Cake
by Nigella. Featured in NIGELLA BITESIntroduction
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 or 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.
For US cup measures, use the toggle at the top of the ingredients list.
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 or 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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 10-12 slices
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
- candied violets
Method
- Beat the puree in a bowl until it's smooth, and then add the butter, beating again to make a well-blended mixture.
- 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.
- 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.
- Beat the puree in a bowl until it's smooth, and then add the butter, beating again to make a well-blended mixture.
- 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.
- 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
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 2 Others have said
-
Posted by SilkeSmeets on 17th March 2019
-
Posted by JenniferA on 3rd June 2012
Show more commentsWhen I first saw the picture of the cake, I fell in love. I mean, who doesn't love chocolate? Normally I don't make cakes, but this one was definitely worth the try. I love the way Nigella describes the actions you need to do. Also the fact that this cake is gluten free is a real benefit. My friend is allergic to gluten so she can't eat normal cakes. So when I made this one for her, she couldn't believe that there wasn't any gluten in it. Another benefit of this cake is that it's so simple, but it actually looks very difficult to make. I have so much respect for Nigella's recipes. Everytime I try them, it turns out going great and it's actually delicious!
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....