CHOCOLATE CHESTNUT CAKE

INGREDIENTS

Time: 1 hour Yield: 8-10 servings 115g chocolate (64% cacao or less) 110g unsalted butter 4 large eggs, separated ½ cup sugar, plus 2 tbsp for topping 1/8 tsp salt

METHOD

1. Heat oven to 190C. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth. 2. In a mixing bowl, whisk egg yolks with half the sugar (¼ cup) and the salt until pale and thick. Stir in the warm chocolate and set aside. 3. Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining ¼ cup of sugar and beat until whites are stiff but not dry. 4. Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in ¼ of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered eight-inch springform pan, smoothing top if necessary. 5. Bake for 25-30 minutes, until a toothpick inserted in the centre of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top — this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to three days.) 6. To serve, whip cream with two tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.