Chestnut and Chocolate Torte

Ingredients:

500g peeled chestnuts

300ml milk
120g whole, blanched, almonds

150g dark chocolate, roughly chopped
120g butter
250g caster sugar
5 eggs, separated
grated zest of 1 lemon
150g dark chocolate, melted
1 tbsp unsalted butter

Method:

Simmer the chestnuts in milk for 15 minutes then drain and discard the milk. Place the almonds, chocolate and chestnuts together in a food processor and chop roughly. Beat the butter and sugar together in a bowl until pale and creamy then add the egg yolks one at a time, beating well after each addition. Add the chocolate mixture along with the lemon zest.

Beat the egg whites until they form soft peaks and then carefully fold into the chocolate mixture. Pour into a greased and lined 25cm cake tin and bake in an oven pre-heated to 150°C (300°F/Gas Mark 2) for 45 minutes.Take out of the oven when ready and leave in the tin to cool.

Finally, melt the chocolate and butter together and cover the cooled cake with this icing.

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