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Rich Chestnut Cake with a Glossy Chocolate Topping
This rich, moist bake starts from a simple tin of vanilla chestnut spread, lightened with whisked whites and finished under a glassy dark chocolate coating. The silicone heart mould sits straight on the oven shelf without a tray, and the coating warms gently in the pitcher to keep its shine.
- Total time
- 152 min
- Prep
- 15 min
- Cook
- 47 min
- Rest
- 90 min
+ Tupperware Speedy Chef, Tupperware MicroCook Pitcher, Tupperware Mixing bowl
Ingredients
Method
Set the oven to 180 °C (350 °F), conventional heat. In the Speedy Chef, whisk the whites until they hold their shape firmly.
Tip the chestnut spread into the 2 l mixing bowl and beat it with the yolks, softened butter and flour until the mixture is even.
Lighten the mixture by folding in the whisked whites. Set the silicone heart mould on the cold shelf and pour the batter in.
Slide onto the lower shelf and bake for 45 minutes. Wait until fully cool before releasing it from the mould.
For the topping, melt the chopped chocolate and butter in the MicroCook Pitcher 1 l for around 2 minutes at 360 W. Wait 1 minute, then stir; if lumps remain, warm again in 30-second bursts at 360 W.
Work in the icing sugar, which turns the mixture grainy at first, then add the water gradually until it becomes smooth and glossy.
Pour this topping over the cake set on a wire rack and let it firm up for about 30 minutes before decorating however you like.
