I got this recipe from How To Be a Domestic Goddess by Nigella Lawson
Here it is!
435g tin of unsweetened chestnut puree
125g soft unsalted butter
1 teaspoon vanilla extract
1 tablespoon dark rum ( I did not use this )
6 large eggs, separated ( you need practice! I nearly messed it up! )
250g melted chocolate ( IT WORKED!! HOORAY )
pinch of salt
50g caster sugar
25g light muscovado sugar ( I had to use demerara. It worked fine )
22cm springform tin, greased and lined
Preheat the oven to 180°C/gas mark 4
Beat the chestnut puree with the butter, then add the vanilla, rum, egg yolks, and melted chocolate, blending well. In another bowl, whip the egg whites with the salt until they are foamy. Add the caster sugar gradually to form stiffer, glossy peaks. Then sprinkle the muscovado sugar over and either fold in or whisk slowly. Fold the whites, gently but confidently into the chestnut mixture, a third at a time
Pour into the tin and cook for 45 minutes, until the cake has risen and is firm on top; it will look dry and cracked, but don't panic: it wont taste dry, and the cracks don't matter.
Cool in the tin for 20 minutes and then turn out on the rack.
Here are the pictures:
|The chestnut and the butter|
|And the egg whites go in!|
|Almost in the oven|
|Cooked and cooling!|
|With creme fraiche|
|Washing up with rubber gloves|