Happy New Year : Flourless Chocolate Chestnut Sour Cherry Truffle Cake

Happy New Year! 
Flourless Chocolate Chestnut Sour Cherry Truffle Cake

Flourless Chocolate Chestnut and Sour Cherry Truffle Cake 

Ingredients

200 g good quality dark chocolate (70% cocoa)
200 g butter
300 g vacuum packed cooked and peeled chestnuts (or fresh)
200 g sugar
200 ml milk
3 eggs, separated whites and yolks
1 tablespoon brandy, I used Kirsch
2 teaspoons pure vanilla extract
1 strong shot of coffee
1 can of sour cherries in syrup – drained and pitted – reserve some whole ones for decoration.
 


For the cream
200 ml double cream
2 tablespoons icing sugar
1 tablespoon brandy (optional)
1 teaspoon pure vanilla extract
Syrup 
liquid of the sour cherries
1 teaspoon of Kirsch
1 desert spoon of caster sugar 
sour cherries
equipment: blender, 2 x 18cm baking pan, whisk and bowl

Method

1
Preheat the oven to 150C
2
Melt the chocolate and butter in a glass or ceramic bowl set over a pan of
simmering water.

3

Beat the egg whites to stiff peaks – reserve
4
Meanwhile, put the rest of the cake ingredients into the blender and blend
until completely smooth.
5
Prepare a cake pan (preferably a spring form) by greasing with butter and
cutting out some greaseproof paper to fit the bottom.
6
Once the chocolate and butter have melted, pour into the blender with
everything else (you may have to do this in 2 batches depending on the size of
your blender).

7

add this mixture to the egg whites mix well and
add sour cherries
8
pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes)
when a toothpick inserted into the centre comes out dry it is ready.
9
Leave to cool in the pan then cover and transfer to the fridge.
11
make the cherry syrup by placing all ingredients into a pan and simmer slowly till becomes  thicker. Reserve.
12
Next day whip the cream adding the brandy and sugar.
13
Turn the cake out, split and fill with cream and decorate with sour cherry, syrup and
icing sugar.

Have a sweet New Year
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