I had a packet of chestnut puree left over from Christmas. I thought it would make a good, moist cake and found this recipe which I have tweaked. It’s really delicious!  It would make a really special pudding with a dollop of creme fraiche and a fruit compote.

You will need:

• 200g good dark chocolate (I used Lindt 90% and 70%)
• 100g ground almonds
• 200g chestnut puree
• 100g butter
• 4 eggs
• 2 tbsp maple syrup (optional)

Method:

1. Put the oven on 165C. Butter an 8 or 9 inch cake tin with a removable base.
2. Break the chocolate into pieces and place in a glass bowl with the butter. Sit the bowl over a pan of simmering water until the contents are liquid (do not allow to bubble – keep removing from heat and stirring gently). Allow to cool slightly.
3. Separate the eggs – yokes into one large bowl, whites into another.
4. Add the maple syrup (if using) to the egg yokes and whisk until fluffy. Add the chestnut puree and ground almonds and mix well.
5. Pour the chocolate/butter liquid into the chestnut/almond mixture and mix well but gently.
6. Whisk the egg whites until they form stiff peaks. Fold very gently into the chocolate mixture.
7. Pour into the cake tin and bake for 30-40 minutes or until risen and the surface has started to crack. Check that the middle springs back when touched.
8. Allow to cool, remove from tin and serve (with lots of tea, of course)

Here’s a downloadable and printable version of this recipe: p51_MENU07