Gluten Free Chocolate Chestnut

Parve, vegetarian

This is an extremely rich cake and will easily cut into 12 portions which although not large are large enough. It is extremely good served with fresh orange segments and if using as a dairy desert a touch of cream. If you prefer a slightly chunkier texture used chopped chestnuts. Chestnut flour can be replaced with cooked chestnuts ground down in a food processor.

Cake
200g (7oz) 70% chocolate
125g (4oz) parve margarine
125g (4oz) castor sugar
4 large eggs
100g chestnut flour
50ml orange juice

Topping
150g (6oz) 70% chocolate
50g (2oz) parve margarine or if making dairy 50 ml cream

Pre-heat the oven to Moderate 180°C, 350ºF, Gas 4. Line and grease a spring form tin

Separate the eggs and whisk the whites - put to one side. Melt the chocolate over a bowl of water or microwave at 50% power for about 2 minutes In another bowl beat the butter and sugar together, add the chestnut flour, juice, egg yolks and melted chocolate, fold in the egg whites a little at a time. Pour into prepared tin and bake for about 30 minutes.

When cake is baked and cool - warm the marge (or cream) and chocolate together until the chocolate melts and amalgamates, allow to cool slightly, the mixture will thicken, and then spread over the cake. Decorate with a light dusting of icing (powder) sugar.

Gluten Free Chocolate & Chestnut Cake