Chocolate Chestnut Truffle Cake | Gluten Free Chocolate Cake Recipe HD

This fabulous, flourless cake-souffle with thick chestnut aroma and bright taste of chocolate from Gordon Ramsay is very delicious. Gluten Free Chocolate Cake with chestnuts is a dream come true for real chocoholics! FOLLOW ME HERE: Facebook: https://www.facebook.com/Yum-Secret-6... Instagram: https://www.instagram.com/yumsecret/ INGREDIENTS 250 g dark chocolate 250 g unsalted butter 250 g chestnuts, peeled and roasted 125 g milk 125 g heavy cream 4 large eggs, separated 125 g white granulated sugar PREPARATION 1. Preheat oven to 360°F/180°С. Grease a 9-inch (or 22 cm) springform pan with butter and sprinkle with flour. 2. In a saucepan, combine the milk, heavy cream and roasted chestnuts (How to Roast Chestnuts click here https://www.youtube.com/watch?v=11YgWtB-VwY). Bring to a boil. Remove from heat, and using the blender, to make a puree. 3. Melt chocolate and butter in top of double boiler or in microwave safe bowl. 4. Whisk the egg whites with 3 tablespoons of sugar until thick meringue. Remove into fridge. 5. Whisk together the egg yolks and remaining sugar until fluffy and lighter, about 10 minutes. 6. Add chestnut puree, one spoon at a time, stirring until well mixing. Pour in the chocolate and butter mix and stir until well combined. 7. Using a large spoon add the egg white and mix well. 8. Pour the mixture into the prepared tin and bake for 30-35 minutes, until the cake is starting to pull from the sides and the centre is still a bit wobbly and probably cracked. Once out of the oven the cake will settle and deflate a bit, the cracks may deepen and the centre will set. Leave it in the springform pan for 15-20 minutes until cool! Remove the cake from the springform pan and chill for about four hours, or overnight, and it takes on a decidedly truffle-like texture. 9. Sprinkle generously dusted with cocoa powder on the top and serve with ice-cream or whipped cream. Enjoy!