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TRASHY CHESTNUT BROWNIE CAKE


  • Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Cake, Brownie, Dessert
  • Cuisine: Gluten Free

Description

A great way to incorporate chestnut flour, this naughty but nice cake is gluten free (if Mars bar is subbed as suggested in Notes). A brownie masquerading as a dense chewy cake with a gorgeous crust, the toasted brazil nuts and chewy bits of chopped up Mars bars definitely take it to a whole new level.


Ingredients

for the cake

  • 1/2 cup (75g) chestnut flour
  • 1/4 cup (30g) almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (65g) coconut sugar
  • 2 teaspoons vanilla bean paste/powder
  • 200g butter, melted
  • 2 eggs, lightly beaten
  • 250g dark chocolate bits
  • 1/4 cup (35g) brazil nuts, roasted and chopped
  • 120g Mars bar, chopped into little cubes

for the chocolate ganache

  • 150g dark chocolate bits
  • 1/4 cup (65g) pure cream

Instructions

  1. Preheat oven to 160C. Grease and line a 19cm X 4cm high round sandwich tin with baking paper.
  2. Place chestnut flour, almond meal, salt, baking powder and coconut sugar in a large bowl. Toss gently to mix. Add butter, eggs and vanilla. Mix gently with a wooden spoon until well combined. Add chocolate bits, nuts and Mars bar cubes. Mix well until batter is evenly combined.
  3. Spoon batter into the prepared tin and bake for approximately 45-50 in the pre-heated oven until just cooked through the middle and edges are coming away. You will see pools of melted butter around the top edges which is okay.
  4. Remove from oven and cool completely in the tin.
  5. To make the ganache, melt chocolate bits and cream in a small saucepan on low heat, stirring constantly until smooth and glossy. Drizzle ganache over the cooled cake with a spoon. Allow ganache to cool and set for an hour.
  6. Cut into wedges and enjoy cold or warm with a dollop of vanilla bean ice cream.

Notes

Mars bar may contain traces of wheat. You can substitute your favourite gluten free candy bar for a gluten free version of the cake. Alternatively, I also swap the Mars bar completely for dried cranberries or figs or goji berries.

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