Gluten Free Chocolate Chestnut slice



Preparation Time: 20 mins
 
Notes: “I always use a high percentage chocolate in my cooking as this allows the full deep chocolate flavour to shine through when mixed with other ingredients.  
Alan coxon recipe copyright ©  
 
Ingredients:

Alan ’s Gluten Free  Chestnut Slice This is an incredibly rich dessert, you’ll only need a sliver!  Serving suggestion: cream or crème fraiche and tart berries (e.g. redcurrants).

 Ingredients

450g (1lb) tin unsweetened chestnut puree
100ml (3½fl oz) Grand Marnier
50ml (2fl oz) double cream
500g (1lb 2oz)  70% Dark Chocolate
 5 eggs
2 egg yolks
2 tbsp cornflour
125g (4½oz) caster sugar
90g (3¼oz) unsalted butter
¼tsp ground cinnamon
Dust with  Cocoa Powder
 

 
Method:

Beat the chestnut puree with the Grand Marnier and cream until smooth.


  • Melt the 70% Dark Chocolate over a pan of barely simmering water so that the base of the bowl is not touching the water then stir into the chestnut mix.

  • Beat the eggs into the chestnut mix followed by the all the remaining ingredients.

  • Pour the mix into a buttered and floured 22cm cake tin and place into the oven at 150C/300F/gas mark 2 for around 50-55mins.  Test by inserting a skewer: if the skewer comes out clean it is ready.

  • Cool on a wire rack then dust with Cocoa Powder.


  “I always use a high percentage chocolate in my cooking as this allows the full deep chocolate flavour to shine through when mixed with other ingredients. 70% Dark Chocolate is perfect for both sweet and savoury dishes: adding a few pieces to a chilli works just as well as using it to make a chocolate cake!  Its sheen, crack and smoothness on the palate makes it a treat to eat too!“. 
 
Serves: 8 - 12
 
     
 
 
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