The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

It was my birthday over the weekend (the big 33!) and to surprise me, Simon (my hubby) made me my all time favorite cake - one that I have posted before last year, but after tasting it again, I felt it deserves another mention. This cake is dense, fudgy, rich and absolutely decadent. And, made with the best quality organic and natural ingredients, it is a delicioust treat that you can feel good about serving you and your family. Double Chocolate Fudge Cake Ingredients

100 g package of peeled cooked chestnuts (vacuum packed) 10 ounces organic bittersweet chocolate (green and blacks is a great brand) ½ cup (125 mL) organic unsalted butter, at room temp 6 large free range or organic eggs 1/4 cup granulated sugar 1 tsp (5 mL) pure vanilla extract ½ tsp (2 mL) salt 

Chocolate Ganache 6 ounces organic semi-sweet chocolate, coarsely chopped 1/2 cup (125 mL) whip cream


Preheat the oven to 350F. Line a 8 - inch springform pan, greased and lined with parchment paper. Using a food processor, blast chestnuts to fine crumbs. Place a heat proof bowl over simmering water and add chocolate and butter. Stir frequently until smooth and set aside to cool slightly. Meanwhile, separate egg yolks and whites into 2 bowls. Add sugar to bowl with yolks and using an electric mixer, beat until pale and fluffy, about 4 to 5 min. Add the melted chocolate and beat well. Then add the pureed chestnuts and beat until combined. Using an electric mixer beat the egg whites until soft peaks form and then fold into the chocolate mixture. Add the vanilla and salt and mix until combined. Pour into prepared pan and place in preheated oven for 25 to 30 min. Cake should be set but still moist and dense. Place on a wire rack and allow to cool for 10 min. Then unclip tin and remove cake to cool completely.

Ganache Glaze

Bring the whipping cream to a boil and add the chopped chocolate all at once. Remove from the heat and stir briskly, using a wire whisk, until all the chocolate melts and you have a thick glaze or sauce-like topping. Pour the glaze over the cake, using a metal spatula to even the glaze out and spread it along the sides. Food Styling Lindsay Evans (, Photography by Tracy Cox (