KEY POINTS:
Makes one
20cm cake
250g dark chocolate
170g butter
1/2 cup caster sugar
3 eggs, separated
1 tsp vanilla extract
100g ground almonds
1 Tbs chestnut puree
1 Preheat the oven to 170C. Grease and line thecake 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.