Soft and Gooey Chestnut and Chocolate Cake

• 250 g dark chocolate
• 250 g unsalted butter
• 250 g cooked peeled chestnuts
• 250 ml milk (or rice milk)
• 4 eggs
• 125 g caster sugar

1. heat oven to 160C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
2. melt the chocolate and butter together in a pan over a gentle heat.
3. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
4. Seperate the egg whites from the yolks.
5. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree.
6. Mix until you have a smooth batter.
7. Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
8. Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
9. Cool completely then serve cut in a thick wedge with a thick dollop of double cream.

chocolate, unsalted butter, chestnuts, milk, eggs, caster sugar

Taken from www.food.com/recipe/soft-and-gooey-chestnut-and-chocolate-cake-373528 (may not work)