Chestnut & Chocolate sticky fridge cake
Attention all cooks: this is a rich, rich slice that is good served with a dab of vanilla ice cream or drunk with a fresh mint tea.
I initially discovered this recipe in Nigella’s Lawson list of recipees and have since adapted it to be even stickier and a real little sinful treat!
The beauty of it is that the cold actually binds it all together, so no oven cooking either.
500g sweetened chestnut purée
150g softened unsalted butter
50g sweetened condensed milk
300g 70% dark chocolate
Put the chestnut purée in a bowl and beat/whisk it until it is smooth, then add the (very)softened butter, beating until it all mixes into a purée-ish texture.
Once you have melted the chocolate and cooled it slighty, add it to the purée mixture and add the condensed milk. You have to keep on beating it all together so that the texture is even.
Prepare a pyrex or cake mould by lining in with cling film and poor the mixture in (making sure it takes up the whole mould and is still thinly spread). Cover the dish with another layer of cling film and put into the freezer for 45 mn. Then transfer into the fridge for 4 hours.
Its ready to eat. And boy is it good xxx