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Bitter Chocolate and Chestnut Cake Base

225g 70% bitter chocolate

125g unsalted butter

5 free-range eggs, separated

100g caster sugar

50g ground almonds

125g fresh peeled and roasted chestnuts

100ml dark rum

Preheat the oven to 170°C and line a 28cm x 18cm x 4cm rectangular cake frame with parchment

paper. In a small saucepan bring the rum and fresh peeled and roasted chestnuts to the simmer; remove

from the heat and leave to soak for 10 minutes.

Melt the chocolate and butter in a double boiler. Whilst the chocolate is melting separate the eggs,

whisk the whites with the sugar until a soft peak meringue.

Once the chocolate has melted remove from the heat and stir the soaked chestnuts, rum and egg yolks

into the melted chocolate. Fold the ground almonds and whipped egg whites into the mixture.

Spoon the cake mixture into the lined metal ring. Bake the cake for 20 – 22 minutes in the pre-heated

oven. Once cooked, remove the cake from the oven and leave to cool completely, using the back of a

spoon to press the cake down. Make the mousse part.

Bitter Chocolate and Chestnut Mousse

225g 70% bitter chocolate

175g unsweetened chestnut purée

4 whole free-range eggs, separated

60ml dark rum

200g double cream

2 leaves of gelatine

50g caster sugar

Weigh the chestnut puree and rum into the bowl of a thermomix, set the timer for 6 minutes at 80°C,

speed 4. Once heated turn the speed dial to 10 for 20 seconds to smoothen the puree, add the chocolate

and stir to melt. Add the egg yolks and blend till smooth.

Whip the egg whites with the sugar till soft peaks can be formed, and whip the cream till a soft ribbon

stage. Fold the whipped egg whites and cream into the chocolate mixture.

Spread the mousse over the cake, level out and refrigerate until set completely before glazing the cake

with the glaze. This normally takes 6 hours.

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Bitter Chocolate Glaze

100ml cold water

100ml double cream

110g caster sugar

40g bitter cocoa powder

2 leaves of gelatine

Soak the gelatine in cold water. In a small saucepan bring the water, cream and sugar to the boil,

remove from the heat and add the drained soaked gelatine leaves, stir to dissolve, sift in the cocoa

powder and mix well, pass the glaze through a fine sieve and leave to cool to 18°C before pouring the

glaze over the set mouse.

Candied Chestnuts

250g fresh peeled and roasted chestnuts

200g caster sugar

1tsp unsalted butter

Cut the fresh roasted peeled chestnuts into quarters. Heat a medium non-stick saucepan with the sugar,

butter and chestnuts, let the sugar start to dissolve and stir continuously to cause crystallisation whilst

the sugar turns to caramel. Boil until a dark caramel colour, pour the candied crystallised chestnuts out

onto a lined baking tray. Leave to set and cool. Chop the candied chestnuts into smaller pieces for

serving.

To Serve

With a warm sharp long bladed knife cut the cake into 2cm wide slices. Place one slice on a serving

plate garnished with chocolate sauce, spoon the candied chestnuts over the top and sprinkle chocolate

cookie dust as garnish over the cake.

Serve 10 - 12 slices of cake