Wheat Free Chocolate and Chestnut Cake

• 150 g good quality chocolate
• 4 eggs, seperated
• 100 g caster sugar
• 250 g canned chestnut puree
• 1 tablespoon dark rum
• 100 g pecan nuts or 100 g brazil nuts, chopped to decorate

1. Preheat oven to 180C (fan oven).
2. Grease a 20cm round cake tin.
3. Line base with baking parchment.
4. Melt half the chocolate in a heatproof bowl set over a pan of boiling water.
5. Remove from heat and allow to cool.
6. Whisk together the yolks and sugar until pale and creamy.
7. Add chestnut puree, mix well until combined.
8. Stir in melted chocolate and rum.
9. Whisk egg whites until soft peaks form.
10. Mix 1/3 of whites into the chestnut mixture.
11. Fold in remaining whites.
12. Spoon into tin.
13. Bake for 3 5-40 minutes until risen and firm to the touch.
14. Cool.
15. Melt remaining chocolate with 3 tbsp water.
16. Serve cake with nuts and chocolate sauce.

chocolate, eggs, caster sugar, chestnut puree, dark rum, nuts

Taken from www.food.com/recipe/wheat-free-chocolate-and-chestnut-cake-173397 (may not work)