[MrRee]

250g boiled or roasted chestnuts,peeled
250ml full-fat milk
250g unsalted butter,plus extra for greasing
250g dark chocolate,70% cocoa solids
4 large eggs,seperated
125g caster sugar
raspberries,cream and chocolate to serve
 
Preheat oven to 160*C/140*C Fan or Gas Mark 3. Grease a 22cm round loose-based tin. Put the chestnuts and milk in a small pan,bring to a boil and simmer for one minute,then remove from heat. Puree the lot in a blender or with a hand held thingy whizzermagig!
 
Put butter and chocolate in a bain marie,leave until melted,remove from heat and stir in pureed chestnut mixture.
 
Whisk the egg whites until stiff,add half the sugar and whisk again. Put the yolks and remaining sugar in a seperate bowl and whisk til pale.
 
Stir the egg yolk mixture into the chocolate mixture. Fold in egg white mixture. Put in prepared cake tin. Leave in fridge til cold and remove form tin. Serve with raspberries,whipped cream and grated chocolate.

This reputedly serves 10 portions at 500 calories a slice! 

[Rosemary]

Can you use tinned chestnuts?

Rosemary

[MrRee]

I guess you could use tinned chestnuts,I've never had them though. I was a bit late posting this,as the season is over now. Hope it works out for you ok........ Ree

[pigsatlesrues]

I am going to buy the chocolate for this during the week - have raspberries in the freezer thank goodness and as it happens I also have fresh chesnuts in the freezer. They took half a day to process for very little in the bag, but having forgotton them at Christmas I am pleased to be able to put them to good use.

My only problem is that I have put on half a stone reading the recipe!

Kate

[Rosemary]

I can't buy the chocolate in advance.... Buy it, bake it or it mysteriously disappears

Rosemary