.
‘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.
A dozen reasons to stay for another drink.
Oysters on ice, plenty of lemon and Tabasco close at hand.
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Come for dinner, stay for breakfast. There’s more to the Princess Royal than meets the eye
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A new face at The Princess Royal.
Meet our new General Manager, Zak, taking the reins at our Notting Hill local and settling into life on Hereford Road rather nicely.
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The return we’ve been waiting for. Roast season is back, meaning long Sunday lunches and the finest of British feasting are firmly back on the menu.
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