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Chestnut Orange Chocolate Slice     CD   Veg   CBF   DP     25mins plus chilling

Makes 12     Cold    Vegetarian     Baked Fayre     Biscuits     Cookies     Desserts    Puddings    Gluten Wheat Free     Eggless


225g/8oz Unsweetened Chestnut Puree 

175g/6oz Caster Sugar

175g/6oz Butter

250g/9oz Plain Chocolate (Check ingredients label for GF)

The finely grated rind and juice of 1 Orange

Whipped Cream to serve


1. Grease and line a 32.5 x 23cm/13" x 9" Swiss roll tin. Set aside.

2. In a large mixing bowl, beat the puree until soft. Set aside.

3. In another mixing bowl, beat together the butter and sugar until pale and fluffy. Set aside.

4. Break up the chocolate and place in a heatproof bowl. Set over a pan of very hot (but not boiling) water and stir until melted.

5. Add the melted chocolate and chestnut puree to the creamed butter and sugar together with the orange rind and juice. Beat until well blended.

6. Press the mixture into the prepared tin smoothing the mixture evenly. Refrigerate for 8 hours until set.

7. To serve - cut into thin slices. Decorate with whipped cream and serve either as a dessert for at teatime.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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