Free of coconut, corn, egg, gluten, soy, refined sugar
Chestnuts & chocolate pair for a heavenly cake. If you'd told me just a few months ago that our family could eat a cake like this with all the foods we aren't able to eat, I wouldn't have believed it. Even with my lifelong sugar addiction, a small slice is a splendid indulgence. We indulged a bit more by using a small baking dish for the main cake and mixing the leftover with some rum and let the grown-up version set-up in individual soufflé cups. A slice (or soufflé cup) and a cup of coffee and well... you'll just have to try it. I promise one thing - your taste buds will be singing!
5 1/2 cups chestnuts, cooked & peeled (canned/processed are ready to use)
1/4 cup pure maple syrup
8 oz melted chocolate
1/2 lb butter, softened*
finger cookies for crust - my recipe
Puree chestnuts in food processor/blender. Add softened butter and maple syrup & blend until well mixed. Mix in chocolate sauce. The mixture will be similar to the consistency of a thick mousse.
Cut parchment paper to fit bottom of round casserole/baking dish. Spread a layer of mixture in dish and then place cookies around edge of dish for crust, pushing into mixture on bottom for support.
Scoop the remaining mixture into dish. Cover with parchment paper & secure. Place in fridge to set for 6 hours or until firm.
With a butter knife, carefully loosen cookie crust from dish all the way around. Place a plate over dish & flip over. The cake should easily slide out. Remove paper, slice & enjoy!
*For dairy free - substitute coconut oil for butter.