Flourless chocolate and chestnut cake
- Preheat the oven to 170C. Grease and line the cake tin.
- In a saucepan over a low heat, add the chopped chocolate and the butter. Stir until melted and smooth. Let cool then whisk in the sugar and the egg yolks, one at a time.
- Stir in the vanilla, the ground almonds and the chestnut puree and mix until smooth, transfer to a large bowl.
- Beat the egg whites separately until stiff then fold through the cake mixture and bake for approximately 40 minutes or until an inserted skewer comes out clean.