Recipe: Flourless Chocolate Chestnut Sour Cherry Truffle Cake

Ingredients

For the Cake

200g good quality dark chocolate (70% cocoa)
200g butter
300g vacuum packed cooked and peeled chestnuts (or fresh)
200g sugar
200ml milk
3 eggs, separated whites and yolks
1 tablespoon brandy, I used Kirsch
2 teaspoons pure vanilla extract
1 strong shot of coffee
1 can of sour cherries in syrup – drained and pitted – reserve some whole ones for decoration.


For the cream

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

For the Syrup

liquid of the sour cherries
1 teaspoon of Kirsch
1 desert spoon of caster sugar

Method

1.Preheat the oven to 150C

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

3.Beat the egg whites to stiff peaks – reserve

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

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

6.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).

7.Add this mixture to the egg whites mix well and add sour cherries

8.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.

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

10.Make the cherry syrup by placing all ingredients into a pan and simmer slowly till becomes thicker.
Reserve.

11.Next day whip the cream adding the brandy and sugar.

12.Turn the cake out, split and fill with cream and decorate with sour cherry, syrup and icing sugar.