Nigella Lawson Chocolate Chestnut Cake Gluten Free
Indulge in the luxurious decadence of Nigella Lawson's Gluten-Free Chocolate Chestnut Cake, a show-stopping dessert that is as elegant as it is irresistible. This flourless masterpiece combines velvety dark chocolate with creamy, unsweetened chestnut purée for a rich, nutty depth of flavor that’s naturally gluten-free. Fluffy whipped egg whites are folded into the batter, creating an airy yet fudgy texture that melts in your mouth. With its cracked, rustic top and optional drizzle of melted chocolate, this stunning cake is perfect for any occasion—whether it's a festive holiday table or an intimate dinner party. Easy to make in just over an hour, this indulgent treat serves 8 and pairs beautifully with a dollop of whipped cream or crème fraîche for an extra touch of elegance.
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Recipe Information
Ingredients
- 250 grams Dark chocolate (minimum 70% cocoa solids)
- 125 grams Unsalted butter
- 250 grams Vacuum-packed or canned chestnut puree (unsweetened)
- 125 grams Caster sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 50 grams Dark chocolate (for optional decoration)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) springform cake tin. Line the base with parchment paper for easy removal later.
Melt the dark chocolate (250g) and butter (125g) together in a heatproof bowl over a pan of simmering water. Ensure the bowl does not touch the water. Stir occasionally until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, combine the chestnut puree (250g), caster sugar (125g), and vanilla extract (2 teaspoons). Mix thoroughly to form a smooth paste.
Separate the eggs. Add the yolks one at a time to the chestnut mixture, mixing well after each addition.
Fold the melted chocolate and butter mixture into the chestnut mixture. Stir until everything is evenly combined.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the whisked egg whites into the chocolate chestnut mixture in three batches. Be careful not to overmix as you want to keep the airiness intact.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake in the preheated oven for 40-45 minutes or until the cake is set and slightly risen with a cracked surface. A skewer inserted into the center should come out slightly sticky but not wet.
Allow the cake to cool completely in the tin on a wire rack. Once cool, remove it from the tin and place it on a serving plate.
For optional decoration, melt the additional 50g of dark chocolate and drizzle it over the cake. Allow the chocolate to set before serving.
Slice and serve as is or with a dollop of cream or crème fraîche for added indulgence.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 334.5 g | 122% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 224.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 353 mg | 27% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
