Chestnut Chocolate Truffle Cake

Serves 12

250g chestnuts Dried, Vacuum-packed or frozen, (soak dried chestnuts overnight)
250 ml whole milk
1 tsp vanilla extract
250g unsalted butter
250g dark chocolate broken
125g caster sugar
4 egg separated
3 tablespoons brandy
butter to grease the tin

For a rougher texture mash the chestnuts with a potato masher and mix them thoroughly by hand with the other ingredients.

Boil the chestnuts in the milk for about 10 minutes over a low heat until they are soft.

Melt the butter and chocolate in a Pyrex bowl over a pot of hot water.

Blend the chestnuts and milk in a food processor until pureed. Add the Brandy and chestnut puree. Stir to combine. Whisk the egg yolks and the sugar till really fluffy.

Fold the egg mix into the chocolate mix ½ at a time. I like to use a whisk to do this so it doesn’t knock out the air.

Beat the egg whites till they form stiff peaks then fold them in ½ at a time to the chestnut mixture. Line a 23cm spring form tin with grease proof paper and grease with a little butter. Pour in the cake mix and bake in a preheated oven at 160 c for 30/35 minutes until just set but slightly wobbly it firms up as it cools.

Serve with some lovely cream and fruits if you like. Poached cherries Maybe.

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