Gluten-Free Divine Chestnut Slice - Alan Coxon
Serves 8
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
Dust with Divine Cocoa Powder
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
Dust with Divine Cocoa Powder
Method:
Beat the chestnut puree with the Grand Marnier and cream until smooth.
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.
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 Divine Cocoa Powder.
Alan Coxon says: “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. Divine 85% 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!“. www.alancoxon.com
Photography by Lisa Barber
