Flourless chocolate and chestnut cake

Ingredients

250 g	Dark chocolate (Main)
170 g	Butter
½ cup	Caster sugar
3	Eggs, separated
1 tsp	Vanilla essence/extract
100 g	Ground almonds
1 Tbsp	Chestnut puree (Main)

Directions

1. Preheat the oven to 170C. Grease and line the cake tin.
2. In a saucepan over a low heat, add the chopped chocolate and the butter. Stir until melted and smooth. Let cool then whisk in the sugar and the egg yolks, one at a time.
3. Stir in the vanilla, the ground almonds and the chestnut puree and mix until smooth, transfer to a large bowl.
4. Beat the egg whites separately until stiff then fold through the cake mixture and bake for approximately 40 minutes or until an inserted skewer comes out clean.