Flourless chocolate, chestnut & rosemary cake - delicious. magazine
Try Skye McAlpine's gluten-free chocolate and chestnut cake recipe from her new cookbook. Try it served slightly warm, with a dollop of clotted cream.
Ingredients
- Ingredients
- Method
- Nutrition
- Salted butter, softened, for greasing
- 500g sweetened chestnut purée (available from Amazon; or see tips)
- 4 large free-range eggs, separated
- 75g ground almonds
- 40g cocoa powder, sifted
- Leaves from 4 rosemary sprigs (see tips), plus extra for the top
- Icing sugar for dusting
- Heat the oven to 180°C/ 160°C fan/ gas 4.
- Recipe continues after advertising adslot-recipe-4
- 186kcal Calories
- 8.0g (1.6g saturated) Fat
- 6.9g Protein
- 21.2 (12.2g sugars) Carbs
- 0.6g Fibre
- 0.12g Salt
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