Chocolate & chestnut truffle torte

Q Serves 10 Q Prep 50 mins plus setting Q Cook 8-10 mins

FOR THE SPONGE BASE

50g butter, melted, plus extra for the tin 3 eggs

85g caster sugar

40g plain flour

40g cocoa powder, plus extra for dusting 2 tbsp brandy (optional)

FOR THE TRUFFLE TOPPING

435g unsweetened chestnut purée

2 eggs, separated

400g dark chocolate, broken up

600ml double cream

1 Heat the oven to 200C/180C fan/gas 6. Butter a 25cm springform tin, then line the base and side with baking parchment. Whisk the eggs and sugar together until pale and thick.

2 Sift the flour and cocoa together over the egg mixture, then gently fold in. Fold in the butter. Pour the mixture into the tin, spreading it to the edge, then bake for 8-10 mins until risen and firm to the touch. Leave to cool in the tin.

3 Meanwhile, beat the chestnut purée and egg yolks until smooth. Heat the chocolate and half the cream in a heatproof bowl over a pan of simmering water until the chocolate has melted, then beat into the chestnut mixture. 4 Whisk the egg whites in a separate bowl until stiff. In another bowl, whip the remaining cream until it holds its shape. Fold the cream into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the truffle topping over. Level the surface and chill for at least 5 hrs until firm. Will keep, covered in the fridge, for three days. 5 Remove the torte from the tin and take off the baking parchment. Transfer to a cake stand and dust with cocoa to serve.

PER SERVING 704 kcals, fat 54g, saturates 29g,

carbs 51g, sugars 37g, fibre 3g, protein 8g, salt 0.4g