So what has this got to do with massage?

Absolutely nothing, but it’s spot on for a bit of self-indulgence and me-time.

Easy to make AND gluten-free (seems to be an in word at the mo’) if you’re intolerant to wheat, great warm from the oven with vanilla ice-cream or just plain cream.

Ingredients

140g very dark chocolate (I used 74% cocoa, up to you how dark you want it)

70g butter

500g chestnut purée (this comes in a handy 500g tin – crème de marrons de l’Ardèche Clément Faugier – in France where I live, for 2.35€; you may have to buy a few packs of Merchant Gourmet’s rather expensive version in the UK)

3 eggs

Method

Melt chocolate and butter together, add the chestnut purée and mix well. Add the eggs one at a time, beating well between each addition.

Pour into a 20 cm tin, preferably loose-bottomed, and bake at 180°C for 20 minutes. (Last time I made it, I needed to leave it for 40 mins, don’t know what happened there, perhaps I used a different tin, so make sure it’s cooked on the top before you remove it from the oven. Don’t try a skewer in the middle ‘cos it’s a fondant cake and squidgy in the centre!)

Serve warm or cold with ice cream or cream.

 

 

 

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