435 g Sweetened chestnut purée;
-(available in most
-supermarkets)
140 ml Double cream or crème
-fraîche
50 g Butter; softened
5 Egg whites
80 g Caster sugar
300 g Dark chocolate; melted
6 tb Plain flour
Pre-heat oven to 150°C.
Mix the chestnut puree with the double cream/crème fraîche and
butter. Melt until smooth. Whisk the egg whites in a bowl and
gradually add the caster sugar (when the egg whites start becoming
firm) to make a meringue mixture. Mix the chestnut mixture with the
chocolate and flour and fold in the meringue mix. Spoon into a lined
caked tin (approximately 24 cm) and bake for 50 minutes. Let the cake
set at least 1 hour. I usually bake it well in advance so it becomes
like velvet in texture by the time I serve it. Serve with whipped
cream.