Chocolate and Chestnut Cake

Ingredients:

• 250g dark chocolate
• 250g unsalted butter
• 250g chestnuts puree
• 4 eggs
• 125g (5 oz) caster sugar

Method:

1. Preheat the oven to 170°C and grease and line a 23cm diameter springform tin.
2. Melt the dark chocolate and unsalted butter together in a pan over a very gentle heat. 
3. Separate the eggs, put the yolks in a bowl and mix with caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter.
4. Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture into the greased, lined cake tin and bake for 25–30 minutes, until it is just set but still has a slight wobble.