| 175g (6oz) dark chocolate, broken into pieces |
| 75g (2¾oz) Benecol® Buttery Taste Spread |
| 4 tbsp cold, strong black coffee |
| 175g (6oz) chestnut puree |
| 60g (2oz) caster sugar |
| 3 medium eggs, separated |
| 60g (2oz) self-raising flour, sifted |
For the icing
| 50g (1¾oz) dark chocolate |
| 50g (1¾oz) Benecol® Buttery Taste Spread |
| 60g (2oz) icing sugar, sifted |
Mocha Chestnut Celebration Cake
15 PREP | 35 COOK | 0.8 STANOLS | 8 SERVES |
Description
The perfect recipe for coffee lovers
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols
Method
1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line the base of a 20cm (8in) spring form tin with baking parchment.
2. Place the chocolate, Benecol® Buttery Taste Spread and coffee in a heat proof basin over a pan of simmering water. Make sure the basin doesn't touch the bottom of the pan, then leave to melt for around 5 minutes then mix well. Set aside to cool slightly.
3. Mash the chestnut puree to loosen, beat in the sugar and egg yolks. Stir in the chocolate mixture. Sift over the flour and fold in.
4. In a clean grease-free bowl whisk the egg whites until stiff. Carefully fold into the chestnut mixture. Spoon the mixture into the tin and bake for 30-35 minutes until firm. Cool in the tin.
5. To make the icing melt the chocolate and Benecol® Buttery Taste Spread in a heat proof basin over a pan of simmering water. Stir in the icing sugar and beat until smooth. Remove the cake from the tin and spread the icing over the top.