Chocolate and raspberry truffle slice

Method

1. Melt the chocolate over a pan of simmering water and leave on one side to cool.

2. Preheat the oven to 150C/gas 1. Combine the chestnut puree with the orange liqueur and stir until smooth. Beat in the cream, melted butter and cooled melted chocolate.

3. Whip the eggs, yolks and sugar together until mousse-like, and add to the chestnut mixture. Stir in the cornflour and cinnamon.

4. Fold the raspberries into the cake mixture and pour into a floured 22cm cake tin. Bake for 45-50 minutes, until firm to the touch. Cool slightly before turning out and leaving to cool completely on a wire rack.

5. Dust with cocoa and serve at room temperature, accompanied with a raspberry coulis.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the cake

500g dark chocolate, 70% cocoa solids
1 x 400g can unsweetened chestnut puree
100ml orange liqueur
50ml double cream
6 tbsp melted unsalted Butter
5 Eggs
2 egg yolks
125g caster sugar
2 tbsp cornflour
1/4 tsp ground cinnamon
225g Raspberries

For serving

unsweetened cocoa powder, for dusting
raspberry coulis

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Special offers on wine
Competitions: great prizes up for grabs