250g dark chocolate (min 70% cocoa butter)
250g unsalted butter
250g cooked chestnuts
4 eggs at room temperature - separated
125g caster sugar
Preheat the oven to 170c
Melt the chocolate and butter together in a bowl over a pan of simmering water. Do not allow the bowl to touch the water. Stir while melting. but not too often as this can cause the chocolate to separate.
In another pan crumble the chestnuts a little and cover with the milk and heat until just boiling, drain, then process to a rough puree in a food processor.
Separate the eggs, put the yolks in a bowl and beat together with the caster sugar using a balloon whisk.
Stir the chocolate mixture and the chestnut puree into the egg/sugar mix until you have a smooth, blended batter.
Whisk the egg whites with an electric whisk until stiff and fold them carefully into the batter. Do not beat since this will lose the trapped air in the whites making the batter denser.
Transfer the mixture to a greased 25cm springform cake tin and bake in the oven for 20 minutes until it is just set but still has a slight wobble.
Leave to cool a little then release the tin and slice carefully – it will be soft and mousey.
Alternatively, leave to go cold, when it will have set firm - my preference
Serve with rum raisin ice cream
A quick and easy no-flour chocolate cake from Hugh Fearnley-Whittingstall