Nigella Lawson Chocolate Chestnut Cake Gluten Free Recipes

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NIGELLA LAWSON CAKE AND FROSTING



Nigella Lawson Cake and Frosting image

Make and share this Nigella Lawson Cake and Frosting recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup cocoa
3/4 cup butter
2 eggs
2 teaspoons vanilla extract
2/3 cup low-fat sour cream
6 ounces semisweet chocolate
1/2 cup butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup low-fat sour cream
1 teaspoon vanilla extract

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 22.7, Cholesterol 109.2, Sodium 334.4, Carbohydrate 74.3, Fiber 3.9, Sugar 50.4, Protein 7

CHESTNUT CHOCOLATE CAKE



Chestnut Chocolate Cake image

This is a 'show off' cake. Not easy, but it's not for every day. Definitely something to grace your dessert table over the holidays.

Provided by evelynathens

Categories     Dessert

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 18

8 ounces best-quality bittersweet chocolate, finely chopped
1/4 cup cold espresso
4 eggs, separated,room temperature
10 tablespoons butter, cut into 10 pieces
1 tablespoon cognac
1 pinch salt
1 pinch cream of tartar
1/2 cup sugar
1/2 cup cornstarch
3/4 cup whipping cream
8 ounces best-quality bittersweet chocolate, finely chopped
1 tablespoon cognac
10 glaceed chestnuts, chopped coarsely (available at fine food emporiums)
1 cup whipping cream
9 ounces best-quality bittersweet chocolate, finely chopped
1 tablespoon cognac
1 candied violet (available at fine food emporiums)
2 tablespoons crumbled violets

Steps:

  • For cake: Preheat oven to 350F.
  • Butter two, 8 inch round cake pans.
  • Line with parchment, cut to fit, butter and lightly flour paper.
  • Melt chocolate with espresso.
  • Stir until smooth.
  • Stir in yolks, one at a time.
  • Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
  • Remove from over water.
  • Stir in butter, one piece at a time, until melted.
  • Blend in Cognac.
  • Beat whites in large bowl with salt and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff but not dry.
  • Beat in cornstarch.
  • Stir ¼ of whites into chocolate mixture to lighten.
  • Fold in remaining whites and pour into prepared pans.
  • Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
  • Cool in pans; cakes will deflate.
  • Remove from pans and brush off crumbs.
  • For ganache: Bring cream to boil in small saucepan over low heat.
  • Remove from heat.
  • Pour into mixing bowl.
  • Add chocolate, cover, and let stand 5 minutes.
  • Stir gently until chocolate is melted.
  • Add Cognac.
  • Refrigerate until mixture just begins to thicken.
  • Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
  • Cut out piece of cardboard slightly smaller than cake.
  • Wrap in foil, set on rack.
  • Top with 1 cake layer.
  • Spread with ganache.
  • Sprinkle with chopped chestnuts.
  • Top with second layer.
  • Press with baking sheet to level.
  • Smooth edges.
  • Refrigerate until ganache is chilled.
  • (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
  • Remove from heat.
  • Add chocolate, cover, and let stand 5 minutes.
  • Stir gently until chocolate is melted.
  • Blend in Cognac.
  • Cool glaze until just warm to touch.
  • Reserve ½ cup.
  • Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
  • Smooth with offset spatula.
  • Transfer to platter.
  • Cool reserved glaze until set.
  • Spoon half of reserved glaze into pastry bag fitted with small plain tip.
  • Pipe crisscross pattern over top and sides of cake.
  • Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
  • Brush off any violet crumbs that don’t make it.
  • Fit bag with leaf tip; spoon in remaining glaze.
  • Pipe leaves around bottom.
  • Set violet in center.

Nutrition Facts : Calories 281.8, Fat 24.1, SaturatedFat 14.6, Cholesterol 143.5, Sodium 118.8, Carbohydrate 14.3, Fiber 0.1, Sugar 8.5, Protein 2.9

NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )



Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) image

Make and share this Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) recipe from Food.com.

Provided by Flowerfairy

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

225 g dark chocolate
6 eggs, separated
1 pinch salt
125 g unsalted butter, softened
435 g unsweetened chestnut puree
2 tablespoons rum
65 g granulated sugar
whipped cream
candied chestnuts (for decoration)

Steps:

  • Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
  • Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
  • Whisk the egg whites with a pinch of salt until stiff, but not dry.
  • In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
  • Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
  • Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
  • Decorate with whipped cream and candied chestnuts.

Nutrition Facts : Calories 258, Fat 16.5, SaturatedFat 9.3, Cholesterol 86.5, Sodium 50.6, Carbohydrate 25.8, Fiber 2.3, Sugar 0.3, Protein 5.6

CHOCOLATE CHESTNUT CAKE



Chocolate Chestnut Cake image

This is a fairly involved recipe, but it's worth it - the result is a very rich, chocolate dessert that's a winner at holidays. The outer glaze is fairly glossy, making this a simple, elegant looking dessert. The prep time includes preparation, assembly, and cooling.

Provided by ChrisMc

Categories     Dessert

Time 3h10m

Yield 1 cake

Number Of Ingredients 16

1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized cocoa
3 large eggs
3 egg yolks
3/4 cup sugar
1 pinch salt
1/3 cup water
1/3 cup sugar
6 tablespoons kirsch (cherry liquor)
2 teaspoons vanilla
1 1/2 cups butter
1 1/2 cups sweet chestnut spread
1 cup heavy cream
8 ounces semisweet chocolate
chocolate shavings (optional)

Steps:

  • To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
  • Whisk the whole eggs, yolks, sugar, and salt.
  • Place over simmering water until the temperature is 100 degrees.
  • Whip on high 3-4 minutes.
  • Fold in the dry ingredients.
  • Cover the bottom of a springform pan with wax paper and pour in batter.
  • Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
  • Meanwhile, boil the water and sugar.
  • Cool and add 1/4 cup kirsch and the vanilla.
  • Beat the butter and add in chestnut spread.
  • Mix the remaining 2 tbs kirsch into the chestnut mixture.
  • If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
  • Bring the cream to a simmer, then remove from ehat and add chocolate.
  • Let stand for 5 minutes, then whisk smooth.
  • Cut the cooled cake into 3 layers.
  • Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
  • Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
  • Add the top layer and brush with the remaining 1/3 of the sugar syrup.
  • Cover the top and sides with the remaining chestnut mixture.
  • Chill the cake for 1 hour.
  • Cover the cake with the chocolate-cream glaze.
  • If desired, garnish with chocolate shavings.
  • Chill before serving.

Nutrition Facts : Calories 6006.2, Fat 513.3, SaturatedFat 313.9, Cholesterol 2259, Sodium 2504.8, Carbohydrate 381.1, Fiber 46, Sugar 221.9, Protein 71.2

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