INDULGENT CHESTNUT& CHOCOLATE MOUSSE CAKE

Continuing our brilliant series, we are bringing you a scrumptious selection of Prue’s festive puddings. From this indulgent chestnut and chocolate mousse cake to boozy prunes and posh custard, you and your guests will agree that these treats are most def

THIS is a rich, light mousse cake, ideal as a pudding served with whipped cream or ice cream.

SERVES 6-8

● 250g butter, plus extra for greasing ● 250g dark chocolate, broken into chunks ● 250g unsweetened chestnut puree ● 250ml milk ● 125g caster sugar ● 1 tsp vanilla extract ● 4 eggs, separated

To serve

● 300ml whipped cream ● A handful of redcurrants or raspberries HEAT the oven to 160c/fan 140c/gas 3 and lightly grease a 23cm springform cake tin. In a saucepan, gently heat the dark chocolate, chestnut puree, milk, sugar, vanilla extract and butter. Stir until smooth and melted, but by no means boiling. Remove from the heat. In a bowl, beat the egg yolks and then stir them into the chocolate mixture. Next, whisk the whites until stiff — but not dry — and gently fold them in. Pour the whole mixture into the cake tin and bake for 40 minutes or until the top looks firm but still has a little wobble in the middle. Cool the cake in the tin, then remove with care. When ready to serve, top with the whipped cream and red fruit.