This is a wonderfully soft, gooey chocolate cake, which can be served warm or cold - and it’s also ever so easy to make.
The Times on Line (UK) has the most wonderful recipes which I try then just have to share! You can see the original recipe here:
250g dark chocolate
250g unsalted butter
250g peeled cooked chestnuts (canned if you like, makes things easier!)
4 eggs, separated
1 Melt the chocolate and butter in a pan over a gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough puree in a food processor).
2 Put the egg yolks in a bowl and mix with the caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
3 Transfer the mixture to a greased, lined 23cm spring-form cake tin and bake at 170C for 25-30 minutes, until it is just set but still has a slight wobble.
4 you can serve the cake warm, but leave to cool a little, then release the tin and slice carefully as it will be very soft and moussey. Or, leave it to go cold, by which time it will have set firm. You can serve it with a trickle of double cream, especially when warm, but it is also delicious as is.