Chestnut Chocolate Cake
This is a very soft cake, a bit like mousse, and is delicious warm or cold. You have to be very gentle removing the cake from the tin when it's warm or it can end up falling apart, but once it has cooled and set it is firm and easy to slice. It's a great alternative to Christmas pudding and, being gluten-free, you can save it for special occasions when you need to cater for dietary requirements.
250g dark chocolate 250g unsalted butter 250g processed chestnuts (as per the ‘freezer' method) 250ml milk 4 large eggs 125g cup caster sugar method Melt the chocolate and butter together slowly in a double boiler. Set aside to cool down. Separate the eggs, put the yolks into a bowl and beat with the sugar. Add the cooled chocolate and butter mix plus the milk and chestnuts and whisk rapidly or beat with an electric beater until you have a smooth batter. Beat the egg whites until stiff and gently fold them into the batter. Transfer the mixture into a greased, lined 23cm springform tin. Bake for 25-30 minutes at 170˚C until the cake has just set but is still slightly wobbly.