Friday, 26 October 2012

Hungarian Chocolate Chestnut Cake - no bake!

As I mentioned in a previous post, this is a cake that my mum veganised from my great grandmother's recipe.

This delicious combination of chocolate and chestnut is indulgent and rich - a family favourite for a very good reason! It is often that final piece of food that sends us into a food coma at family gatherings and parties...

It consists of two layers sandwiched with jam and coated in chocolate. No baking required, just freezing overnight.

Here is the recipe, courtesy of my very talented mum. I hope you love it as much as we do!

Hungarian Chocolate Chestnut Cake



1 15 Oz/450 gm tin of unsweetened chestnut puree (French the best)
7-9 vegan biscuits crushed, such as Arnott's 'Nice' biscuits or vegan arrowroot biscuits
120 gm caster sugar + a few more tbsp for the topping
120 gm Nuttelex or another unsalted/low salt vegan margarine
120 gm vegan dark cooking chocolate + about 80 gm for the topping
1-2 tbsp of rum (or brandy)
1 tbsp vanilla extract
5 tbsp apricot, strawberry or cherry jam

Melt/soften the margarine and blend with the chestnuts, biscuits and sugar until it forms a creamy paste like consistency.

Halve the mixture into 2 bowls.

In one bowl, add melted chocolate together with a dash of coffee if available.

In the other, add vanilla and rum and mix well.

Line a sandwich tin with greased baking paper, leaving enough to cover the cake on top.

Spread the vanilla half into the tin.

Spread the jam gently over the mixture. You may need to warm the jam for easy spreading. 

Then spread the chocolate half of the mixture evenly on top.

Fold the paper over the top and push gently down.

Freeze the cake overnight or until needed. Before serving, take out the cake, tip upside down onto a plate and remove the paper. 

Cover with a thick sauce made with the 80 gm chocolate, and about 4 -6 tbsp caster sugar, and a splash of water or coffee. The topping needs to be smooth and very hot (remove when it starts to bubble). 

Cool slightly and pour over the frozen cake. Allow to defrost further, but keep cool and serve with vegan cream or ice cream.

6 comments:

  1. This looks great - I love the idea of using chestnut puree!

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    1. Thanks Kari! I love chestnuts in sweets, especially with chocolate...

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  2. Looks amazingly good! I love chestnut purée and was looking for another recipe to use it in!

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    1. Thanks Mandee! I hope you like it :)

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  3. I am making this, no question. It really helps I've got almost all of the ingredients in the cupboard - and it looks insanely good!

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    1. I love it when all the ingredients you need are magically in the cupboard :) hope you like the cake, let me know!

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