250g boiled or roasted chestnuts, peeled
250ml full-fat milk
250g unsalted butter, plus extra for greasing
250g dark chocolate, 70% cocoa solids
4 large free-range eggs, separated
125g caster sugar
raspberries, cream and chocolate, to serve
HOW TO MAKE:
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a deep 22cm, round, loose-based cake tin. Put the chestnuts and milk in a small pan, bring to the boil and simmer for a minute, then remove from the heat. Purée with a hand-held blender, or in a processor.
Put butter and chocolate in a bowl over a pan of hot water (don't let the base of the bowl touch the water). Leave, stirring occasionally, until melted and smooth. Remove the bowl from the pan. Stir in the chestnut purée.
With clean, dry beaters, whisk egg whites until stiff. Add half the sugar and whisk again until stiff. Put the yolks and remaining sugar in another bowl and whisk until pale.
Stir the egg yolk mixture into the chocolate mixture. Fold in egg white mixture. Put in the prepared cake tin and bake for 55-60 minutes.
Leave until cool before removing from tin. Serve with raspberries, whipped cream and grated chocolate.
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