Chestnut Truffle Cake Recipes

Steps:

• Preheat the oven to 150C
• Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
• Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
• Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
• Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
• Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
• Leave to cool in the pan then cover and transfer to the fridge.
• Next day Whip the cream adding the brandy and sugar.
• Turn the cake out, split and fill with cream.
• Keep refrigerated until ready to serve.

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

Steps:

• Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
• Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
• Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
• Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
• Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
• Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
• To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.