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‘I make this for Christmas Eve – it’s a really light, tasty chocolate cake with a festive nuttiness thanks to the chestnuts. Delicious with a glass of PX Sherry’ – Ben Tish
500g chestnut puree
250g dark chocolate
250g unsalted butter
4 eggs, separated
100g light brown sugar
A good pinch of salt
Preheat the oven to 170c. Grease and line a 25cm springform cake tin.
Melt the chocolate with the butter and salt in a bain-marie, stirring occasionally.
Meanwhile mix the egg yolks with the sugar and stir to combine.
Whisk the egg whites in a separate bowl until they form smooth and creamy peaks.
Mix the chocolate mixture into the yolks, then stir in the chestnut puree. Finally fold in the whisked egg white, gently incorporating to make sure you don’t knock out all of the air.
Scoop into the cake tin and bake for 26-27 minutes, until just set but still with a little wobble in the centre
Serve warm (in which case be careful when slicing as it is soft and moussey) or cold (in which case it is firm and fudgy). I like it with a generous scoop of mascarpone.
Golden batter, chunky chips, and all the right accompaniments, with something crisp on the side.
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A corner of Belgravia worth settling into.
The Alfred Tennyson, in the sunshine.
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An Endless Lunch, in the Leicestershire countryside.
Cubitt House joins Nevill Holt Festival for two Saturdays of proper feasting, generous glasses and a table worth staying at.
6th & 13th June
Save your seat now via the link in bio.
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A long weekend calls for simple pleasures.
A bit of sun and a seat to match.
The art of a good Bank Holiday, the Cubitt House way.
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We’re excited to be back on court at the @alfreddunhillpadelclassic.
A Mediterranean-inspired menu cooked over fire, from Grilled Prawns to Angus Prime Rib and seasonal plates, served by @Ben.Tish and the Cubitt House team.
All set against a day of great sport, in support of Laureus Sport for Good at The Hurlingham Club.
