I stumbled upon the idea for this recipe while I was writing something for the Lady magazine. They wanted a couple of autumnal recipes. For main courses, I was thinking along the lines of pumpkins, Brussel sprouts and parsnips. But when it came to pudding and cake recipes, I was stumped. Then I remembered a cake I made with my Mum when I must have been around nine or ten years old, and yes, this cake made a lasting impression on me. Thirteen years and counting to be exact. It was a Mississippi mud pie, and we’d added loads of chestnut puree to it. It was a recipe my Mum had torn out of a magazine, and I had never found it since. So, my mind wandered and eventually came up with the idea of having a cheesecake-style ‘cake’, cake is in inverted commas as I still haven’t decided what it is. Whatever it is, it’s delicious, simple and so easy to make. As with all of my recipes, it uses gluten-free ingredients. But you can easily adjust this to suit your dietary requirements. Without further ado…. You will need:
60 g butter
130 g chocolate digestives (gluten-free)
435 g chestnut puree (unsweetened)
2 Eggs (separated)
400 g 80% dark chocolate
600 ml double cream
Preheat your oven to 180C. Grease a 25 cm, loose-bottomed, tin, and line the sides with baking paper.
Begin by breaking the digestives into crumbs. I find it best to put them in a plastic bag and break them with a rolling pin. Melt your butter, and place in a bowl with the broken digestives. Once combined, press into the based of the lined tin. Place in a fridge to cool.
Next, beat together the chestnut puree and egg yolks. Once smooth, melt your chocolate with half of the double cream, and add to the mixture.
Whisk the remaining cream until thick and almost stiff, and fold into the chestnut mixture. Whisk the egg whites until stiff, and also fold in gently.
Pour the mixture over the base, and level the surface. Chill overnight, or for at least five hours.
Before you serve, gently remove your in and the baking paper. I then dust mine with cocoa powder.