Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) – a delicious recipe with dark chocolate, eggs, salt, unsalted butter, puree, rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
2
Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
3
Whisk the egg whites with a pinch of salt until stiff, but not dry.
4
In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
5
Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
6
Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
7
Decorate with whipped cream and candied chestnuts.
809
kcal
Calories
58
g
Fat
52
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 225 g dark chocolate, 6 eggs, separated, 1 pinch salt, 125 g unsalted butter, softened, and more.
Yes, Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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