Chocolate Dessert

Chestnut and chocolate cakes

Name: Chestnut and chocolate cakes
Yield: 8
Ingredients: 50g raisins; 20.00 ml brandy; 220g caster sugar; 150g unsalted butter, softened, plus extra 20g melted to drizzle; 3 eggs; 200g plain flour; 100g chestnut flour; 1 1/2 tsp baking powder; 150ml milk; 250g dark (70%) chocolate, melted, cooled; 30g toasted pine nuts; 125ml honey; Juice of 1/2 orange

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https://healthimprovements.info/recipes/chestnut-chocolate-cakes/ltnm80jy — Chestnut and chocolate cakes

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by Emma McCaskill

Apr 23, 2019

A cake so good you'll be glad to have one to yourself!

50g raisins
1 tbs brandy
1 cup (220g) caster sugar
150g unsalted butter, softened, plus extra 20g melted to drizzle
3 eggs
1 1/3 cups (200g) plain flour
3/4 cup (100g) chestnut flour (from health food or speciality food shops)
1 1/2 tsp baking powder
150ml milk
250g dark (70%) chocolate, melted, cooled
30g toasted pine nuts
1/2 cup (125ml) honey
Juice of 1/2 orange

Method

1.

Preheat oven to 160°C. Grease eight 10cm springform cake pans and line bases and sides with baking paper. Combine raisins, brandy and 2 tbs hot water in a bowl and set aside.
2.

Beat sugar and butter in an stand mixer on high for 3-4 minutes or until light and fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl after each addition. Sift in flours and baking powder, stir to combine, then stir in milk and chocolate. Divide among cake pans.
3.

Drain raisins, pat dry with paper towel and combine in a bowl with pine nuts. Scatter over cakes, drizzle with extra 20g melted butter and bake for 30 minutes or until golden and centres spring back when lightly pressed. Cool cakes in pans for 5 minutes, then turn out onto a wire rack.
4.

Meanwhile, combine honey and orange juice in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes or until flavours infuse. Cool to room temperature. To serve, spoon honey mixture over cakes.