Chocolate Chestnut Cake

Here’s a recipe for you, stolen borrowed from my mother. A rather fine pudding henceforth to be known as Chocolate Chestnut Coronary^[1] Cake:

• 8oz dark cooking chocolate
• 8oz unsalted butter
• 8oz caster sugar
• 8oz chestnut purée
• 4 large eggs

Preheat the oven to 170°C and line a deep 8" cake tin with baking paper. Cream the sugar with the egg yolks. Melt the chocolate and the butter, then sieve in the chestnut purée. Stir together, then add the sugar/egg mix and stir again. Whip up the egg whites to the soft peak stage and fold them into the mix. Pour into the cake tin and bake for 25-30 minutes until the top looks done but the cake still wobbles a little. Leave to cool in the tin for at least half an hour. Eat, enjoy, expire.