To make this delicious Chestnut cake you will need...
1 tablespoon cocoa
200g pre - cooked, peeled chestnuts
3 large eggs
150 g chopped dark chocolate
2 tablespoons of caster sugar
1 teaspoon of vanilla extract
100g of unsalted butter
75g caster sugar
Preheat the oven to 180 degrees and line a 20cm springform round tin with baking paper and grease the inside.
In a small frying pan add in your 200 grams of pre cooked, peeled chestnuts. Add in 2 tablespoons of caster sugar and 100mls of milk and cook over a low-medium heat for about 5 minutes or until the chestnuts start to soften. Once soften remove from the heat and place into a food processor and blend until smooth.
Place 100 grams of butter and 150 grams of chopped dark chocolate in a heatproof bowl and melt in the microwave or on stove top. When cooled, add in 1 teaspoon of vanilla extract and stir until smooth.
In another bowl whisk the 3 eggs and blend in 75g caster sugar until thick. Mix in the chestnuts until thoroughly combined. Then add in the melted butter and chocolate and blend until smooth.
Pour the batter into the prepared tin and bake in oven for about 30 minutes or until rised and the top has formed a light crust.
Remove the cake from the oven and set the tin on a cooling rack and leave to cool to room temperature. Dust the cake with cocoa and icing sugar.