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MT's Chocolate Chestnut Cream Cake

435 grs tin sweetened chestnut pur e (available in most supermarkets)

140 ml double cream or cr me fra che

50 grs butter (softened)

5 egg whites

80 grs caster sugar

300 grs dark chocolate , melted

6 tbsp plain flour

Pre-heat oven to 150C

Mix the chestnut puree with the double cream/cr me fra che and butter. Melt

until smooth. Whisk the egg whites in a bowl and gradually add the caster sugar

(when the egg whites start becoming firm) to make a meringue mixture.

Mix the chestnut mixture with the chocolate and flour and fold in the meringue

mix. Spoon into a lined caked tin (24cm approx.) and bake for 50 minutes. Let

the cake set at least 1 hour. I usually bake it well in advance so it becomes

like velvet in texture by the time I serve it. Serve with whipped cream.