- Serves: 8-12
- Cook Time: 55 minutes
- Prep Time: 25 minutes
- Effort: medium
For the pudding
- 6 tbsp unsalted butter, melted, plus extra for greasing
- cocoa powder, for dusting
- 450 g canned unsweetened chestnut purée
- 100 ml orange juice
- 125 g honey
- 50 ml fromage frais
- 5 eggs, separated, plus 2 egg yolks extra
- 500 g dark chocolate, minimum 70% cocoa solids
- 2 tbsp cornflour
- 1/4 tsp ground cinnamon
- 225 g fresh raspberries, plus extra for serving
For the sauce
- 250 ml orange juice
- 1 tbsp honey
- 1 orange, zest only
- 1 tsp cocoa powder
- 100 g dark chocolate, minimum 70% cocoa solids
1. Preheat the oven to 150C/gas 2. Lightly butter a 20cm cake tin and dust with a little cocoa powder.
2. In a large mixing bowl, beat the chestnut purée with the orange juice, honey and fromage frais until smooth. Add the melted butter and stir well.
3. In a large, clean bowl, whisk the egg whites until light and fluffy.
4. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.
5. Stir the melted chocolate into the chestnut mixture, followed by the beaten egg yolks, cornflour and cinnamon. Gently fold in the whisked egg whites and the raspberries.
6. Pour the mixture into the prepared cake tin and bake for 45-50 minutes, until a skewer inserted in the centre of the cake comes out clean.
7. Meanwhile, make the sauce. Heat the orange juice, honey, orange zest and cocoa powder together in a small saucepan, stirring gently until well blended. Bring the sauce to the boil and simmer for 5-6 minutes.
8. Melt the chocolate in a heatproof bowl set over a pan of simmering water. When melted, pour the orange juice mixture into the chocolate and stir well. Return all the ingredients to the saucepan, and bring to a simmer, stirring. Keep warm.
9. Once the cake is ready, remove it from the oven and cool it to cool a little on a wire rack. Strain the sauce if necessary, and serve hot with the pudding and some extra berries.
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