Chocolate Entertaining Dessert

Flourless chocolate, chestnut and rosemary cake

Name: Flourless chocolate, chestnut and rosemary cake recipe
Yield: 8
Ingredients: Salted butter, to grease pan; 500g sweetened chestnut puree (from gourmet food shops); 4 eggs; 3/4 cup (75g) almond meal; 40g cocoa powder, sifted; 4 rosemary sprigs, leaves picked, plus extra sprigs for the top; Icing sugar, to dust

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by delicious. team

delicious. team

Sep 09, 2020

This simple flourless chocolate cake is the most delicious way to cap off a dinner party. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).

Salted butter, to grease pan
500g sweetened chestnut puree (from gourmet food shops)
4 eggs
3/4 cup (75g) almond meal
40g cocoa powder, sifted
4 rosemary sprigs, leaves picked, plus extra sprigs for the top
Icing sugar, to dust

Method

1.

Preheat the oven to 180 ̊C fan-forced. Butter a 20cm round cake pan and line base and sides with baking paper.
2.

Pour the chestnut puree in a large mixing bowl. Separate the eggs and lightly beat yolks with a fork, then add them to the puree. Pour in almond meal, add the cocoa powder and mix well. Roughly chop rosemary leaves and add to the batter, then stir until well combined.
3.

In a second bowl, whisk the eggwhites until stiff, then fold into the chocolate mixture. Pour into the prepared pan and sprinkle on a few extra rosemary sprigs. Bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the pan, then turn out on a wire rack. The cake will keep nicely for 2-3 days. Dust with icing sugar to serve.