Simple Flourless Chocolate And Chestnut Truffle Cake With Fresh - cooking recipe

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

Preparation

Preheat the oven to 150C
Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
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).
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.
Leave to cool in the pan then cover and transfer to the fridge.
Next day Whip the cream adding the brandy and sugar.
Turn the cake out, split and fill with cream.
Keep refrigerated until ready to serve.