Alan Coxons Gluten Free Divine Chestnut Slice
Over a year ago
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Ingredients
- 450g (1lb) tin unsweetened chestnut puree
- 100ml (3½fl oz) Grand Marnier
- 50ml (2fl oz) double cream
- 500g (1lb 2oz) Divine 85% Dark Chocolate (available at Tesco)
- 5 eggs
- 2 egg yolks
- 2 tbsp cornflour
- 125g (4½oz) caster sugar
- 90g (3¼oz) unsalted butter
- ¼tsp ground cinnamon
Accompaniment
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Method
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1
1. Beat the chestnut puree with the Grand Marnier and cream until smooth.
2. Melt the Divine 85% 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.
3. Beat the eggs into the chestnut mix followed by the all the remaining ingredients.
4. 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.
5. Cool on a wire rack then dust with Divine Cocoa Powder.
Chef's Tips
Dust with Divine Cocoa Powder
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