RECIPE

MICHAEL'S TRIPLE CHOC & CHESTNUT CAKE

Serves: 6


Prep time: 40 minutes


Cook time: 90 minutes

INGREDIENTS

  • 5 eggs
  • 140g icing sugar
  • 40g cocoa powder
  • 230g caster sugar
  • 170g dark chocolate
  • 140g unsalted butter
  • 2 tbsp Tia Maria or rum
  • I pouch chestnut puree
  • 550ml double cream
  • 170g white chocolate
  • Chocolate shavings

METHOD

  1. Pre-heat the oven to 150°C / fan 140°C / gas mark 2.
  2. To make the meringues, separate the eggs (reserving the yolks) and whisk the whites until stiff. Fold in 140g of caster sugar, the cocoa powder and the icing sugar. Spread the mixture into two circles of about 25cm on two baking trays lined with parchment paper. Cook in the oven for 90 minutes. Leave to cool.
  3. To make the chocolate mousse, melt the dark chocolate, then add 85g butter and the Tia Maria. Whisk in three egg yolks, the chestnut purée and the remaining caster sugar until pale. Whisk the double cream until stiff and fold half of it into the chocolate mix, reserving the other half. Place into the fridge.
  4. To make the white chocolate mousse, melt the white chocolate, add rest of the butter and whisk in the remaining two egg yolks. Fold in the remaining whisked double cream and place in the fridge.
  5. To make the white chocolate mousse, melt the white chocolate, add rest of the butter and whisk in the remaining two egg yolks. Fold in the remaining whisked double cream and place in the fridge.