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.
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
- Preheat oven to 160C. Grease and line a 19cm X 4cm high round sandwich tin with baking paper.
- 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.
- 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.
- Remove from oven and cool completely in the tin.
- 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.
- Cut into wedges and enjoy cold or warm with a dollop of vanilla bean ice cream.
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.