180 g Dark chocolate
125 g Butter
6 lg Eggs
1 cn Sweetened chestnut puree
1 ts Vanilla
1/2 c Plain flour
1/2 ts Salt
1 pn Cream of tartar
70 g Sugar
Butter and flour a 24cm. (9inch) springfrom cake tin. In a saucepan
melt the butter and add the chopped chocolate and allow to soften.
Stir to combine.
In a separate bowl, beat egg yolks, chestnut spread and vanilla. Add
chocolate mixture and incorporate then add flour and salt.
In a separate bowl, beat egg whites and cream of tartar until firm
peaks form, adding sugar gradually while beating the eggs.
Gently fold whites into chocolate mixture and pour into the prepared
cake tin.
Bake at 180c. for 45 minutes. Remove the cake from the oven and allow
to cool in the tin. Sift icing sugar over the top and serve with
cream.
Yields
1 servings