Chestnut and Chocolate Cake by Hugh Fearnley-Whittingstall

Chesnut and Chocolate Cake
This is one of my family’s favourite chocolate ‘pudding’ cakes, and I make it at least once every Christmas (and not infrequently for birthdays and other celebrations too). It’s delectably tender, fudgy and chocolatey, and not too sweet or over-rich. You can serve it warm from the oven, with a dollop of whipped cream or ice cream, but it’s also good made a day or two ahead and served cold or at room temperature.

Serves 10–12
250g peeled cooked chestnuts (vacuum-packed or tinned are fine)
250ml milk
250g dark chocolate (at least 70% cocoa solids), broken up
250g unsalted butter, roughly cut up
4 medium eggs, separated
100g caster sugar

You will also need:
A 25cm springform cake tin

Preheat the oven to 170°C/Fan 150°C/Gas 3, and grease and line your 25cm springform cake tin.

Put the chestnuts and milk into a pan and heat until just boiling. Take off the heat and mash well with a potato masher – you are aiming for a creamy purée, with just a few crumbly bits of chestnut. Set aside.

Put the chocolate and butter into a second pan and place over a very low heat. Keeping a close eye, to ensure that the chocolate doesn’t get too hot, melt them gently together, stirring now and then. Allow to cool a little.

Whisk the egg yolks and sugar together in a large bowl until blended and creamy (they don’t need to reach a ‘moussey’ stage). Stir in the warm (not hot) chocolate mixture and then the chestnut purée, to create a well- blended batter.

Whisk the egg whites in a clean bowl until they hold stiff peaks. Take one spoonful of egg white and mix it into the batter to loosen it, then fold the rest in lightly, trying not to knock out too much air. Carefully transfer the mixture to the prepared tin. Bake for 25–30 minutes until the cake is just set but with a slight wobble still in the centre.
To serve warm, leave to 22, a little then release the cake from the tin. Slice carefully – it will be very soft and moussey. Alternatively, leave the cake to go cold, when it will have set a bit firmer.

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Extract taken from Christmas at River Cottage by Lucy Brazier, with seasonal notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury, £22)

Photography © Charlotte Bland

 

Christmas Stollen (Weihnachtsstollen) by Anja Dunk

Christmas stollen by Anja Dunk

Stollen is a quintessential part of German Christmas, and the most renowned version originates from the East German city of Dresden, where it is called Christstollen. It is sold in Christmas markets up and down the country, but in Dresden itself they even have a special festival (Stollenfest) just before the second Sunday of Advent, where a giant-sized Stollen is marched through crowds of appreciators and admirers on the streets to many oohs and aahs before it is cut up and sold off in pieces.

Butter is one of the key ingredients that make a Stollen dough so rich, the others being eggs and boozy dried fruit. Just as important as what goes into the Stollen itself is what it is covered by, which is usually more butter and two layers of sugar. The first layer is a fine vanilla-scented caster sugar, and the second a flurry of snow-white icing sugar. This type of traditional Stollen requires a maturing period of a couple of weeks before it tastes its best. It’s quite hard when first baked, but after some time in a tin wrapped up snugly in foil, it softens and develops a moister texture. I usually bake Stollen in the first week of December.

Often a Stollen is filled or flecked with marzipan too, which I like very much – if you choose to add marzipan to this recipe simply roll some out into a sausage shape and nestle it in the centre.

MAKES 1 LARGE STOLLEN (SERVES 10–12)
75g (2½oz) mixed peel
175g (6oz) raisins
1 tbsp dark rum
1 tsp vanilla extract
350g (2½ cups) strong white bread flour, plus extra for dusting
50g (¼ cup) caster (superfine) sugar
½ tsp fine sea salt
¼ tsp ground coriander
¼ tsp ground cloves
¼ tsp grated nutmeg
¼ tsp ground cardamom
Finely grated zest of 1 lemon
150g (²⁄₃ cup) unsalted butter, at room temp, cut into cubes
1 egg
20g (¾oz) fresh yeast, or 10g (¹⁄₃oz) dried
150ml (₅⁄₈ cup) tepid whole milk
60g (2oz) flaked (slivered) almonds

To coat
50g (3½ tbsp) unsalted butter, melted
50g (¼ cup) vanilla
sugar (see page 12)
50g (generous ¹⁄₃ cup)
icing (confectioners’)
sugar, plus extra to serve

Put the mixed peel and raisins into a bowl, spoon over the rum and vanilla extract and set aside to infuse while you prepare the dough.

Put the flour, sugar, salt, spices and lemon zest into a large mixing bowl and mix together with a wooden spoon. Add the butter and egg. Crumble the yeast (or sprinkle if using dried) into the tepid milk and stir to dissolve. Pour the yeasted milk into the flour mixture and, using your hands, bring the ingredients together until a rough dough is formed. Tip the dough onto a lightly floured work surface and knead with the heels of your hands for about 10 minutes until it becomes more elastic. Form it into a neat ball and nestle it into the bottom of the bowl. Cover the bowl with a tea towel and set aside in a warm spot to rise for 1–3 hours until visibly larger in size.

As the amount of butter in this dough is hefty, it won’t double in size when it rises; you’re looking for the dough to expand roughly by half its size again. (Alternatively, put the dry ingredients and lemon zest into the bowl of a free-standing electric mixer fitted with a dough hook. Add the butter and egg. Pour in the yeasted milk and knead for 5 minutes until the dough is elastic. Cover and set aside, as above.)

Knock the dough back with your fist and add the almonds and boozy dried fruit (along with any liquid) to the dough. Knead the fruit and nuts through for a couple of minutes until evenly incorporated. Form it into a neat ball and nestle it into the bottom of the bowl. Cover the bowl with a tea towel and set aside in a warm spot for
about 20 minutes for a short second rise.

Lightly dust the work surface with flour, gently tip the dough out and roll into a rectangle 30 × 15cm/12 × 6in. Lay the dough on a large baking sheet lined with non-stick baking parchment, take one of the long sides and fold it three-quarters of the way back over the dough to create a classic Strudel shape. Lay a tea towel over the shaped Stollen and put in a warm place for a third rise of 30 minutes, by which time the Stollen should have risen slightly again. Heat the oven to 200°C/180°C fan/400°F.
Bake for about 50 minutes until browned all over, checking after 30 minutes; if it looks quite brown already, cover it with a layer of foil to stop it from burning (butter-rich yeasted doughs tend to colour quite easily).

Transfer the baked Stollen to a wire rack and, while still hot, brush all over with the melted butter, repeating until there is no butter left. Sprinkle the vanilla sugar over the top, then sift the icing sugar over that. Allow the Stollen to cool fully before wrapping tightly in a double layer of foil. Store in an airtight container for at least a week (I think it’s best to leave it 2) before slicing and serving. The Stollen will keep well for a good 2 months. When ready to serve, dust with a little icing sugar again.

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Christmas wreath (Weihnachtskranz) by Anja Dunk

Christmas wreath by Anja Dunk
This might well be the prettiest thing to have come out of our kitchen all year. It has a light and fluffy, yet rich, moist and indulgent crumb. I know some of you might find glacé cherries a little too much, and you probably aren’t wrong – aside from a handful of recipes, this one included, I’m inclined to agree. They are, after all, a shallow ingredient that’s more about looks than taste.

MAKES 1 LARGE WREATH, SERVES 8–10
450g (3¼ cups) strong white bread flour, plus extra for dusting
30g (2 tbsp) caster (superfine) sugar
½ tsp fine sea salt
1 tsp ground cinnamon
20g (¾oz) fresh yeast, or 10g (¹⁄₃oz) dried
180ml (¾ cup) tepid whole milk
200g (1 cup minus 1 tbsp) Quark
50g (3½ tbsp) unsalted butter, at room temp
1 tsp vanilla extract
Finely grated zest of 1 lemon
50g (1¾oz) raisins
60g (2oz) glacé cherries, chopped
30g (1oz) flaked (slivered) almonds, roughly chopped
1 egg, beaten for the glaze
100g (¾ cup minus ½ tbsp) icing (confectioners’) sugar, sifted
1 tbsp lemon juice
2 tsp water

To decorate
30g (1oz) glacé cherries, halved 30g (1oz) flaked (slivered) almonds, toasted

Put the flour, sugar, salt and cinnamon into a large bowl and mix with a wooden spoon. Crumble the yeast (or sprinkle if using dried) into the tepid milk and stir to dissolve. Pour the yeasted milk into the flour mixture, add the Quark, butter, vanilla extract and lemon zest and, using your hands, bring everything together into a rough
dough. Tip out onto a floured surface and knead for 10 minutes until elastic. Form it into a ball and nestle it into the bowl. Cover with a tea towel and set aside in a warm spot to rise for an hour, or until considerably risen in size. (Alternatively, put the flour, sugar, salt and cinnamon into the bowl of a free-standing electric mixer fitted with a dough hook, pour in the yeasted milk, add the Quark, butter, lemon zest and vanilla extract and knead for 5–8 minutes until elastic. Cover and set aside, as above.)

Knock the dough back with your fist and add the raisins, glacé cherries and flaked almonds. Gently knead until evenly incorporated.

Roll the dough out on a floured surface into a 30cm/12in long sausage. Carefully lift the dough onto a large baking sheet lined with non-stick baking parchment and shape it into a wreath, taking care to stick the ends together to join.

Cover the wreath with a tea towel and let it rise in a warm spot for about 30 minutes, or until the dough has visibly grown by at least half its size again. Heat the oven to 200°C/180°C fan/400°F.

Brush the top of the wreath with beaten egg and bake for about 25 minutes until rusty brown. Transfer to a wire rack to cool. Once cool, mix the icing sugar, lemon juice and water together. Drizzle the glaze over the top and decorate with the cherries and almonds.

This is best served fresh the day it’s baked.

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£25, Quadrille Publishing Ltd