About this recipe:This gluten-free cake takes a little effort, but the results are really worth it. It's deliciously rich and addictive. The cake is flavoured with chestnuts, almonds, chocolate and brandy. What else could you want? It's perfect for special occasions, such as Christmas.
6 eggs, separated
250g caster sugar
100g unsalted butter, softened
100g blanched almonds, ground
100g dark chocolate, grated
1 lemon, zest grated and juiced
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Preheat oven to 200 C / Gas 6. Grease a 26cm round springform cake tin.
Cut an x into each chestnut, place on a baking tray and roast in preheated oven for 15 to 20 minutes or until skins start to peel outwards. Keep oven on, but reduce temperature to 180 C / Gas 4.
Allow chestnuts to cool slightly, then peel. Place chestnuts in a small pan with the milk. Bring to the boil. Simmer on low heat for about 15 minutes until chestnuts are soft. Drain well, then puree.
Cream egg yolks with sugar, then beat in butter. Combine with the pureed chestnuts.
Mix almonds and chocolate with lemon zest, lemon juice, brandy and the chestnut mixture. Beat egg whites until stiff peaks form and gently fold in till evenly combined. Pour mixture into the prepared tin.
Bake in preheated oven for 45 minutes or until a skewer comes out clean when inserted into the centre.