Nigella Chocolate Refrigerator Cake

Nigella Lawson's Chocolate Refrigerator Cake is a decadent dessert that combines rich chocolate with the unique texture of chestnut puree, creating a no-bake cake that is both indulgent and easy to prepare. This recipe, featured in Nigella's "Nigella Bites," is a nod to her maternal grandmother's original creation, with Nigella's personal twist of incorporating dark rum for an added depth of flavor​​.

Ingredients for the Chocolate Refrigerator Cake

• For the Cake:
  • Sweetened chestnut puree: 500 grams
  • Soft unsalted butter: 175 grams
  • Dark chocolate (minimum 70% cocoa solids): 300 grams
  • Dark rum: 3 tablespoons
• To Serve:
  • Creme fraiche
  • Crystallised violets

Preparation Instructions

1. Blend the Chestnut Puree and Butter: Start by smoothing out the chestnut puree before mixing it thoroughly with soft unsalted butter to create a homogenous blend.
2. Melt Chocolate and Combine: Gently melt the dark chocolate and let it cool slightly. Once cooled, add it to the chestnut and butter mixture, incorporating the dark rum at this stage as well.
3. Prepare and Chill: Spoon this rich mixture into a loaf tin lined with clingfilm, ensuring the base and sides are fully covered. Wrap the overhang of clingfilm over the cake and set it in the refrigerator for a minimum of four hours to solidify, though leaving it overnight is recommended for optimal texture.
4. Serve: When ready to serve, unmould the cake by removing it from the fridge and the loaf tin, slice it into thin pieces, and pair each serving with a dollop of creme fraiche and a garnish of crystallised violets for an elegant finish.

Storage and Reheating

This cake doesn't require reheating, as it's served cold, directly from the refrigerator. It can be stored for up to two weeks in the fridge, tightly wrapped in clingfilm to maintain its moisture and rich flavor​​.

Nutritional Information

While specific nutritional values depend on the exact ingredients used, this cake is rich in fats from the butter and chocolate, and sugars from the chestnut puree and added sweeteners. It's a high-energy dessert that should be enjoyed in moderation, especially by those monitoring their sugar intake.

FAQ about the Chocolate Refrigerator Cake

• Can I make this cake without alcohol? Yes, you can omit the dark rum for a non-alcoholic version, though this will slightly alter the depth of flavor.
• Is there a substitute for chestnut puree? While chestnut puree is a key ingredient for its unique flavor and texture, some have experimented with alternatives like pumpkin or sweet potato puree for a different twist.
• How long can I store this cake? Properly stored in the refrigerator, this cake can last up to two weeks.

Original recipe by Nigella Lawson, a renowned food writer and TV chef known for her indulgent and comforting dishes. This Chocolate Refrigerator Cake is a testament to her ability to create rich, flavorful desserts that are both simple to make and deeply satisfying.

For more details and inspiration on variations, visit Nigella Lawson's official recipe page.