The DeLish Bite

There are few foods that have the ability to elicit a true passion like chocolate. Now, I am not a huge dessert fan, but I have to say that I do have a weakness for really good chocolate. I have recently discovered an exciting company called Green & Black's, which obviously shares my passion. They create superb chocolate and I have started to use it religiously in my baking. They are dedicated to creating a wide range of intensely flavorful organic chocolate including bars, bags, baking products, hot chocolate and ice cream. Usually, I don't need a ton of it to satisfy my sweet craving, but sometimes, when I find something that I really love, I have a tendency to devour it. That is just what happened when I made this cake... Double Chocolate Fudge Cake Ingredients 100 g package of peeled cooked chestnuts (vacuum packed) 10 ounces bittersweet chocolate (green and blacks) ½ cup (125 mL) unsalted butter, at room temp 6 eggs 1/4 cup granulated sugar 1 tsp (5 mL) vanilla extract ½ tsp (2 mL) salt Chocolate Ganache 6 ounces semi-sweet chocolate, coarsely chopped 1/2 cup (125 mL) whip cream Directions 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.