Flourless chocolate, chestnut & rosemary cake
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.
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Cooking tools:
- Oven
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Sifter
- Second large mixing bowl
- Whisk
- Round loose-bottomed cake tin
- Baking parchment
- Skewer
- Spatula
- Cooling rack
- Measuring cup
Ingredients
- 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
- 20cm round loose-bottomed cake tin, greased and lined with baking parchment
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