No bake dark chocolate and chestnut cake

Less than a month to go, and we are already planning our Christmas meals! Every year, we end up cooking too much, eating too much, and not doing too much otherwise! But that's just how festive seasons should be like, doing the things you like, and no worrying about anything at all! So this year we are going to be doing just the same!

As we plan our menus and all, this year we are considering a no bake dark chocolate and chestnut cake for the main event. It is super quick and easy to make, requires no baking (perfect when you have a roast, veg and all that jazz taking up the entirety of the oven (and your neighbours'), and is super indulgent while being relatively light at the same time, making it the perfect dessert to round up any big meals especially during festivities. Yes it looks simple, but we promise you and your friedns, family and guests will be impressed by this rich, smooth and velvety cake.

You can serve this on its own, or with a tangy citrus reduction, recipe of which is included in step 6.

And finally, the cake happens to be gluten free. The version included below is not vegan, but if preferred, you can easily substitute butter and honey with coconut oil solid (this is key as you don't want a cake 'puddle') and agave / maple syrup respectively for a equally delicious vegan treat.

Recipe below serves 6 to 8 depending on appetite.

Ingredients

For the cake

250g unsweetened chestnut puree

50g sugar

90g butter

150g dark chocolate (at least 50% cocoa)

50g cocoa powder

85g honey

4 - 6 tbsp boiling water

1. Melt the chocolate in a heatproof bowl over a pan of hot water. Set aside until melted.

2. In a mixing bowl, beat chestnut puree with sugar until soft and well mixed. Add butter and beat until well mixed.

3. In a seperate bowl, mix together cocoa powder, honey and boiling water. Mix the melted chocolate into the cocoa powder mixture. Mix well, then stir this into the chestnut batter.

4. Line a loaf tin with clingfilm. Smooth out as much creases as possible. Spoon in the mixture, smooth the top with the back of a spoon, then cover and chil until set for at leats 3 - 4 hours, preferably overnight.

5. To serve, cut the chocolate chestnut cake into slices. Drizzle with citrus reduction if desire.

6. If you want to serve with the citrus reduction, make this about 30 minutes before serving. You will need:

Juice of 5 - 6 oranges (approx. 250ml)

Juice of 1 lemon

25-30g sugar

Heat all ingredients in a small pan, stir to dissolve and mix in the sugar. Simmer until syrupy, then cool for 5 - 10 minutes before serving.