recipes
Chocolate and chestnut festive rings with white chocolate and raspberries
Serves: 6-8
2016-12-29
Ingredients
For the cake
- 200g cooked chestnuts, blitzed to a fine crumb
- 150g dark chocolate (Icam)
- 80ml double cream
- 85g butter (President)
- 100g brown sugar
- 1 tbsp plain flour
- 2 egg whites
- 1 egg yolk
- 1 tbsp cocoa powder (Icam)
You will also need to decorate
- 100g melted white chocolate
- 100g fresh raspberries
- 1 tbsp icing sugar for dusting
Method
Start this recipe by brushing the silicone moulds with melted butter and dust lightly with cocoa powder. Put aside. Next, melt together the butter, sugar and cocoa powder then stir in the crumbled chestnuts. Stir in the cream, egg yolk and flour. Finally, whip the egg whites to stiff peaks and fold into the mixture. Spoon the cake into the moulds and bake in the oven at 180`c for 30-35 minutes. Remove from the moulds, turn out and serve dusted with the icing sugar. Pour over the white chocolate and decorate the top with the raspberries.
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