Fondant à la Châtaigne
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Degree of difficulty: very easy
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Serves: 6-8
- 3 eggs, at room temperature
- 375g/13.2ozs. sweetened chestnut puree
- 100g/3.5ozs. chocolate (optional: dark or milk or a mix, you can omit this and add 100g more of chestnut puree)
- 50g/1.7ozs. butter
- Whipped cream and candied violets to serve
Step 1 - Preheat oven to 160C/320F and line a 17cm/6.8inch diameter round tin with parchment on the base and sides. Melt the chocolate and butter and allow to cool slightly for 5 minutes or so.
Step 2 - In a large bowl whisk the eggs and add the chestnut puree in three lots whisking to ensure that it is incorporated. Add the melted chocolate and butter mix and stir to combine. Scoop into the prepared tin. Bake for 30 minutes. Reduce the heat to 150/300F and bake for a further 30-40 minutes until the centre is cooked. Allow to cool completely. Decorate with whippped cream and violets.