Wheat Free Chocolate and Chestnut Cake

1. 1

   Preheat oven to 180C (fan oven).

2. 2

   Grease a 20cm round cake tin.

3. 3

   Line base with baking parchment.

4. 4

   Melt half the chocolate in a heatproof bowl set over a pan of boiling water.

5. 5

   Remove from heat and allow to cool.

6. 6

   Whisk together the yolks and sugar until pale and creamy.

7. 7

   Add chestnut puree, mix well until combined.

8. 8

   Stir in melted chocolate and rum.

9. 9

   Whisk egg whites until soft peaks form.

10. 10

    Mix 1/3 of whites into the chestnut mixture.

11. 11

    Fold in remaining whites.

12. 12

    Spoon into tin.

13. 13

    Bake for 3 5-40 minutes until risen and firm to the touch.

14. 14

    Cool.

15. 15

    Melt remaining chocolate with 3 tbsp water.

16. 16

    Serve cake with nuts and chocolate sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.