FOOD | FESTIVE FARE
Chestnuts
Earthy and buttery
Need to know Score before
roasting to stop them
exploding in the oven.
C H ES T N U T Y U L E LO G
18 fresh chestnuts
3 tbsp caster sugar
15g unsalted butter
For the cake
100g unsalted butter
100g milk chocolate, chopped
6 large eggs
150g caster sugar
150g self-raising flour
45g cocoa powder
For the ganache
300ml whipping cream
300g milk chocolate, chopped
2 tsp vanilla extract
To decorate
20 x 20g Flake bars, halved lengthways
bay leaves and crystallised
cranberries (optional)
1 Preheat the oven to gas 6, 200°C,
fan 180°C. Put a cross in each
chestnut with a sharp knife. Roast
for 30 mins until splitting. Cover
with a tea towel for 10 mins; peel.
2 Put the peeled chestnuts, sugar,
butter and 1 tbsp water in a large
frying pan set over a medium heat.
Cook for 6 mins, shufing the
pan, until the nuts are coated in
caramel. Tip onto a lined tray. Cool.
3 Reduce the oven temperature
to gas 5, 190°C, fan 170°C and
line a 20 x 30 x 4cm cake tin with
baking paper. Melt the butter and
chocolate in a bowl set over a pan
of simmering water. Set aside.
4 Whisk the eggs and sugar with an
electric whisk for 10 mins or until
thick, pale and creamy. Add the
34
melted chocolate, then fold in the
flour and cocoa. Spoon into the
prepared tin and bake for 25 mins.
Remove from the oven, cover with
a damp tea towel and leave for
25-35 mins until set but still warm.
5 Meanwhile, make the ganache.
Heat the cream in a pan until
steaming. Remove from the heat
and add the chopped chocolate
and vanilla. Stir, then set aside for
5 mins. Stir again to make a glossy
ganache. Chill for at least 30 mins.
6 Whisk the cooled ganache for
1-2 mins until pale and thick. Divide
between 2 bowls. Finely chop ⅔ of
the chestnuts and stir through half
the ganache. Return to the fridge.
7 Turn the warm sponge onto a
board and peel off the paper. Use
a large, serrated knife to halve it,
cutting into two 10 x 30cm pieces.
Next, use the same knife to carefully
cut each piece horizontally into 3
thin 10 x 30cm layers. If it helps, get
down at eye level. Spread each with
1 heaped tbsp chestnut ganache.
For more chestnut recipes, visit tesco.com/recipes
8 Tightly roll a piece of sponge from
a short end to make a cylinder.
Place at the short end of another
piece and roll to enclose. Repeat
using all the layers.
9 Place the rolled cake on a lined
plate. Spread the plain ganache
over the outside, leaving the top
bare. Slide out the paper, then
press the halved Flake bars around
the outside. Top with the reserved
chestnuts, plus crystallised
cranberries and bay leaves, if using.
Each serving contains
Energy
2123kJ
508kcal
25%
Fat
Saturates
Sugars
Salt
29g 16g 31g 0.4g
41% 78% 34% 7%
of the reference intake. See page 127.
Carbohydrate 53g Protein 9g Fibre 3g
WATCH THE VIDEO
Need a hand? There’s a
helpful step-by-step video
at tes.co/tescomagazine.
COOK’S TIP
To crystallise
cranberries,
dissolve 50g sugar
in 75ml water. Add
50g cranberries
and boil for
2 mins; drain. Roll
in 50g sugar and
leave to dry.
WORDS JESS HERBERT RECIPES ALICE HART PHOTOGRAPHY ALEX LUCK FOOD STYLING ELLA TARN PROP STYLING LUIS PERAL
Serves 16
freeze undecorated
Takes 2 hrs plus cooling
and chilling
Cost per serve 69p