One for the Queen... Exclusive Recipe: Lizzie Loves Healthy Chocolate Chestnut Cloud Cake

Lizzie King is the food-loving force behind Lizzie Loves Healthy. She’s a Leith’s-trained nutritional health coach, established Instagram star, and founder of Vitalove children’s food.

“Healthy hedonism” is a mantra for me; enjoy what you do, but don’t be afraid to indulge. And in the case of this delicious Chocolate Chestnut Cloud Cake you can literally have your gluten-free cake and eat it.

It’s from Lizzie Loves Healthy Family Food, chosen by Lizzie because, “With Thomson & Scott Skinny Prosecco, it’s the perfect decadent celebration combo. What afternoon wouldn’t be improved by cake and bubbles."

My only comment is to wonder why not the morning or evening too? I can just imagine enjoying a slice of this while catching up with Netflix on a lazy Sunday night. Enjoy!

Lizzie Loves Healthy Chocolate Chestnut Cloud Cake

The first person to try this, a lovely American friend, said “Holy Moly! I would make this for the Queen”. So I thought it needed to be in the book even if the Queen never gets any!

The Italian in me is always trying to bring some of their amazing flavours and ingredients into my home, but their sweet numbers don’t get me going that much. Ice creams aside they can be quite alcohol-drenched, over sweet and spongey.

So when I started thinking about a chocolate cake, I wanted to use that very Tuscan flavour of chestnuts. This dense, chocolatey fudge of a cake is the result. It contains lots of goodness from the chestnut, and is really indulgent.

Ingredients

For the cake

200g dark chocolate
415g tin chestnut puree
4 eggs
100g honey
50 g butter
Pinch sea salt

For the frosting

400 ml tin coconut milk, refrigerated
2 tbsp maple syrup
4 tbsp cacao powder
Handful fresh raspberries to decorate

Method

Preheat the oven to 180/350/Gas Mark 4
Line a 23cm springform cake tin with baking paper
Place the chocolate, butter and sea salt in a bain-marie (a bowl sitting over a pan of simmering water, but not touching it) Allow to melt gently, then remove from heat.
Place the chestnut puree into your food processor, and add the eggs and honey, blitzing until a smooth puree
Tip this mixture into the melted chocolate and combine. Pour into the prepared cake tin and bake for 35-40 minutes, until the cake looks glossy and with only a slight crack on top

Meanwhile, make the frosting. Remove the coconut milk from the fridge and pour the watery liquid into a small jar to use for smoothies or sauces at a later date. Scrape the thick, white solids into a bowl along with the maple syrup and cacao powder. Use an electric whisk to beat the mixture until light and billowy. Leave in the fridge to firm up as the cake cooks and then cools

Once the cake has cooled completely, spread the frosting in an even layer over the top, and stud with fresh raspberries, or other seasonal berries.

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