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Chestnut and Truffle Chocolate Cake

INGREDIENTS (Serves 6-8)

250g dark chocolate

250g unsalted butter

250g peeled cooked chestnuts (tinned if you like)

250ml milk

4 eggs separated

125g caster sugar

   

DIRECTIONS

1. Melt the chocolate and the butter in a pan over a gentle heat
2. In another pan heat the chestnuts with the milk until just boiling, process to a rough puree.
3. Put egg yolks in a bowl and mix with sugar.  Stir in the chocolate mixture and the chestnut puree to a smooth batter
4. Whisk the egg whites until stiff and fold carefully into the batter
5. Transfer the mixture to a grease lined 23cm spring-form cake tin and bake at gas Mk 3 or 170C until it is just set, but still has a slight wobble

To serve warm, leave to cool a little remove from tin and slice carefully as it will be soft and “moussey” or leave it to go cold by which time it will have set firm.

It can be served with double cream.