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Trashy Chestnut Brownie Cake - Cook Republic

Having only used chestnut flour to make pancakes in the past, I really had a hankering to bake with it on Sunday to create a really naughty brownie that was gooey and chewy and had that more-ish flavour from the nutty chestnut flour. To make things exciting I added some chopped up Mars bars into the mix. In all fairness, I was only sticking to my resolution of using up most things in my pantry. It was handy then that I had a few mini bars hanging around in the bottom of the chocolate box. I also decided to bake the brownie as a cake. I have always had a fondness for things that masquerade as some other things. I feel it makes those things more interesting. Plus my people always get more excited about cake than brownie like most people. I was surprised at how light this cake felt with that perfect sugar to salty balance. If you wanted to feel more virtuous, skip the Mars bar and add the same amount of dried cranberries or goji berries. Either way, this is a dirty trashy indulgent chocolate concoction that will make you feel really good.

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

 

 

Recipe

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TRASHY CHESTNUT BROWNIE CAKE

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A great way to incorporate chestnut flour, this naughty but nice cake is gluten free (if Mars bar is subbed as suggested in Notes). A brownie masquerading as a dense chewy cake with a gorgeous crust, the toasted brazil nuts and chewy bits of chopped up Mars bars definitely take it to a whole new level.
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Author: Sneh
Course // Brownie, Cake, Dessert
Cuisine // Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients

for the cake

  • 1/2 cup (75 g) chestnut flour
  • 1/4 cup (30 g) almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (65 g) coconut sugar
  • 2 teaspoons vanilla bean paste/powder
  • 200 g butter, melted
  • 2 eggs, lightly beaten
  • 250 g dark chocolate bits
  • 1/4 cup (35 g) brazil nuts, roasted and chopped
  • 120 g Mars bar, chopped into little cubes

for the chocolate ganache

  • 150 g dark chocolate bits
  • 1/4 cup (65 ml) pure cream

Instructions

  • Preheat oven to 160C. Grease and line a 19cm X 4cm high round sandwich tin with baking paper.
  • Place chestnut flour, almond meal, salt, baking powder and coconut sugar in a large bowl. Toss gently to mix. Add butter, eggs and vanilla. Mix gently with a wooden spoon until well combined. Add chocolate bits, nuts and Mars bar cubes. Mix well until batter is evenly combined.
  • Spoon batter into the prepared tin and bake for approximately 45-50 in the pre-heated oven until just cooked through the middle and edges are coming away. You will see pools of melted butter around the top edges which is okay.
  • Remove from oven and cool completely in the tin.
  • To make the ganache, melt chocolate bits and cream in a small saucepan on low heat, stirring constantly until smooth and glossy. Drizzle ganache over the cooled cake with a spoon. Allow ganache to cool and set for an hour.
  • Cut into wedges and enjoy cold or warm with a dollop of vanilla bean ice cream.

Notes

Mars bar may contain traces of wheat. You can substitute your favourite gluten free candy bar for a gluten free version of the cake. Alternatively, I also swap the Mars bar completely for dried cranberries or figs or goji berries.
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