Hello chestnut season!  (and did someone mention whisky?)

This is a relatively healthy addition to your dessert repertoire which uses local and seasonal produce. Including the high-energy and low-fat chestnut with the antioxidant-rich dark chocolate, the Chestnut and Chocolate Cake mixes the naughty and the nice.

Using chocolate sourced from Kennedy & Wilson, a chocolatier based in Gruyere, this is a simple recipe which can be whipped up for almost any occasion.

Serves 6-8

250gm Dark chocolate (Kennedy & Wilson)
250gm Unsalted butter
250gm Peeled cooked chestnuts
250ml Milk
4 eggs
125gm Caster sugar

Gently melt the chocolate and butter together. Heat the chestnuts and milk until boiling and puree the mixture.

Separate the egg yolks from the egg whites. Whisk the yolks with the sugar, then add the chocolate and butter mixture. Mix in the chestnut puree.

In a separate bowl, whisk the egg whites and fold through the mixture.

Pour the mixture into a buttered 22cm springform tin and bake for 25-30 minutes at 170°C.

Wait until warm and serve with a dollop of Bakery Hill’s Whisky Spiked Crème.


The Essential Caterer

p: (03) 9761 4188  

25 Burgess Rd, Bayswater North, Victoria 3153

w: www.essentialcaterer.com.au  e:events@essentialcaterer.com.au