Soft And Gooey Chestnut And Chocolate Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 250 g dark chocolate
• 250 g unsalted butter
• 250 g cooked peeled chestnuts
• 250 ml milk (or rice milk)
• 4 eggs
• 125 g caster sugar

Recipe

• 1 heat oven to 160°c grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
• 2 melt the chocolate and butter together in a pan over a gentle heat. in another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
• 3 seperate the egg whites from the yolks. put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. mix until you have a smooth batter.
• 4 wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
• 5 transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
• 6 cool completely then serve cut in a thick wedge with a thick dollop of double cream.