Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh

Ingredients

For the cake

• 200 g good quality dark chocolate (70% cocoa)
• 200 g butter
• 200 g vacuum packed cooked and peeled chestnuts (or fresh)
• 200 g sugar
• 200 ml milk
• 3 eggs
• 1 tablespoon brandy (optional)
• 2 teaspoons pure vanilla extract
• 1 teaspoon good quality instant coffee granules

For the cream

• 200 ml double cream (heavy)
• 2 tablespoons confectioners' sugar (icing)
• 1 tablespoon brandy (optional)
• 1 teaspoon pure vanilla extract

Directions

1. 1

   Preheat the oven to 150C

2. 2

   Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.

3. 3

   Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.

4. 4

   Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.

5. 5

   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).

6. 6

   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.

7. 7

   Leave to cool in the pan then cover and transfer to the fridge.

8. 8

   Next day Whip the cream adding the brandy and sugar.

9. 9

   Turn the cake out, split and fill with cream.

10. 10

    Keep refrigerated until ready to serve.