This chocolate chestnut refrigerator cake is rich, smooth, and full of deep flavors. The dark chocolate and sweet chestnut purée create a creamy texture, while a touch of rum adds warmth. It’s a no-bake dessert that sets in the fridge, making it perfect for preparing ahead of time.
Ingredients Needed:
For the Cake:
- 500 grams of sweetened chestnut puree
- 175 grams of soft unsalted butter
- 300 grams dark chocolate (minimum 70% cocoa solids)
- 3 tablespoons dark rum
To Serve:
- creme fraiche
- crystallised violets
How To Make Chocolate Chestnut Refrigerator Cake?
- Beat the Chestnut Purée: In a large bowl, beat the chestnut purée until smooth. Add the butter and mix until well combined.
- Melt the Chocolate: Break the chocolate into small pieces and melt it in a heatproof bowl over simmering water. Let it cool slightly before adding it to the chestnut mixture.
- Mix and Add Rum: Stir the melted chocolate into the chestnut mixture, then mix in the rum until smooth.
- Assemble the Cake: Line a 23 x 10cm loaf tin with cling film, leaving extra over the sides. Spoon half of the mixture into the tin, pressing it into the corners. Add the rest and smooth the top.
- Chill the Cake: Fold the cling film over the top and refrigerate for at least 4 hours (or overnight for the best texture).
- Serve and Enjoy: Unmould the cake and slice it into thin pieces. Serve with crème fraîche and crystallised violets if desired.
Recipe Tips:
- Use Smooth Chestnut Purée: Make sure the chestnut purée is completely smooth before mixing. If it’s too thick or lumpy, blend it with a spoon or a mixer to get a creamy texture. This helps the cake set properly.
- Let the Chocolate Cool Slightly: After melting the chocolate, let it cool for a minute before adding it to the chestnut mixture. If it’s too hot, it can melt the butter too much, making the cake greasy instead of creamy.
- Press the Mixture Firmly into the Tin: When filling the tin, press the first layer into the corners to avoid gaps. This ensures the cake holds its shape and looks smooth when sliced.
- Chill for the Right Time: The cake needs at least 4 hours to set, but overnight is best for the perfect texture. If you cut it too early, it may be too soft and fall apart.
- Use a Sharp, Warm Knife to Slice: For clean, even slices, dip a knife in hot water, wipe it dry, and then cut. This prevents the chocolate from cracking and gives you smooth, neat slices.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate chestnut refrigerator cake sit at room temperature until it cools completely. Wrap it tightly in cling film and store it in the fridge for up to 5 days to keep its texture smooth and creamy.
- Freeze: Wrap individual slices in cling film and place them in an airtight container. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 25mg
- Potassium: 230mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Chocolate Chestnut Refrigerator Cake
Description
This chocolate chestnut refrigerator cake is rich, smooth, and full of deep flavors. The dark chocolate and sweet chestnut purée create a creamy texture, while a touch of rum adds warmth. It’s a no-bake dessert that sets in the fridge, making it perfect for preparing ahead of time.
Ingredients
For the Cake:
To Serve:
Instructions
- Beat the Chestnut Purée: In a large bowl, beat the chestnut purée until smooth. Add the butter and mix until well combined.
- Melt the Chocolate: Break the chocolate into small pieces and melt it in a heatproof bowl over simmering water. Let it cool slightly before adding it to the chestnut mixture.
- Mix and Add Rum: Stir the melted chocolate into the chestnut mixture, then mix in the rum until smooth.
- Assemble the Cake: Line a 23 x 10cm loaf tin with cling film, leaving extra over the sides. Spoon half of the mixture into the tin, pressing it into the corners. Add the rest and smooth the top.
- Chill the Cake: Fold the cling film over the top and refrigerate for at least 4 hours (or overnight for the best texture).
- Serve and Enjoy: Unmould the cake and slice it into thin pieces. Serve with crème fraîche and crystallised violets if desired.
Notes
- Use Smooth Chestnut Purée: Make sure the chestnut purée is completely smooth before mixing. If it’s too thick or lumpy, blend it with a spoon or a mixer to get a creamy texture. This helps the cake set properly.
- Let the Chocolate Cool Slightly: After melting the chocolate, let it cool for a minute before adding it to the chestnut mixture. If it’s too hot, it can melt the butter too much, making the cake greasy instead of creamy.
- Press the Mixture Firmly into the Tin: When filling the tin, press the first layer into the corners to avoid gaps. This ensures the cake holds its shape and looks smooth when sliced.
- Chill for the Right Time: The cake needs at least 4 hours to set, but overnight is best for the perfect texture. If you cut it too early, it may be too soft and fall apart.
- Use a Sharp, Warm Knife to Slice: For clean, even slices, dip a knife in hot water, wipe it dry, and then cut. This prevents the chocolate from cracking and gives you smooth, neat slices.
Nigella Chocolate Chestnut Refrigerator Cake