The season is almost over but finally I managed to bag some fresh chestnuts this weekend at Avondale market. I know most people tend to forage for chestnuts but out at Muriwai we don’t have many Chestnut trees, perhaps they don’t like the sea air?
I have many strong memories of street vendors in the UK and Germany roasting chestnuts and the nutty smell wafting along the high street while out shopping. Holding a bag of hot chestnuts was a welcome relief from the cold winter day if you had forgotten your gloves. Not something I have to worry about now in New Zealand, I no longer own a pair of gloves except for snow boarding gloves taht I might use once a year. Funny how things change, gloves in the Europe are one of those essential winter accessories that you matched to your outfit like a pair of shoes!
I have a lot more chestnuts left after making this cake and have seen a great soup recipe over at Nourish Magazine which I hope to make this weekend.
- 225g 70% bitter chocolate
- 125g unsalted butter
- 5 free-range eggs, separated
- 100g caster sugar
- 50g plain flour or ground almonds
- 150g fresh peeled and roasted chestnuts
- 100ml dark rum
- 50g 70% cacao chocolate, chopped
- 50ml single cream
- Preheat the oven to 170°C and line a 28cm x 18cm rectangular cake or tart tin with parchment paper.
- In a small saucepan bring the rum and fresh peeled and roasted chestnuts to the simmer; remove from the heat and leave to soak for 10 minutes.
- Melt the chocolate and butter in a double boiler.
- Whilst the chocolate is melting separate the eggs, whisk the whites until fluffy and then gradually add the sugar, continuing to whisk until it reaches a soft peak meringue.
- Stir the soaked chestnuts, rum and egg yolks into the melted chocolate. Fold in the flour or ground almonds
- Fold in the whipped egg whites.
- Spoon the cake mixture into the lined tin . Bake the cake for 15 -20 minutes in the pre-heated oven.
- Once cooked, remove the cake from the oven and leave to cool completely.
- Heat the cream then add the chopped chocolate. Stir until smooth then pour over the cooled cake and smooth across the top of the cake.