Directions:
- Heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
- Melt the chocolate and butter together in a pan over a gentle heat. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
- Seperate the egg whites from the yolks. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. Mix until you have a smooth batter.
- Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
- Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
- Cool completely then serve cut in a thick wedge with a thick dollop of double cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.65 Kcal (2385 kJ) | ||
| Calories from fat | 337.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.51g | 58% | |
|---|---|---|---|
| Cholesterol | 152.17mg | 51% | |
| Sodium | 56.71mg | 2% | |
| Potassium | 402.72mg | 9% | |
| Total Carbs | 51.84g | 17% | |
| Sugars | 32.24g | 129% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 6.96g | 14% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.3mg | 18% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 347.91 Kcal (1457 kJ) | ||
| Calories from fat | 206.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.91g | 58% | |
|---|---|---|---|
| Cholesterol | 92.94mg | 51% | |
| Sodium | 34.63mg | 2% | |
| Potassium | 245.96mg | 9% | |
| Total Carbs | 31.66g | 17% | |
| Sugars | 19.69g | 129% | |
| Dietary Fiber | 1.34g | 9% | |
| Protein | 4.25g | 14% | |
| Vitamin C | 6.9mg | 19% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 2mg | 18% | |
| Calcium | 50.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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