Gluten free, delicious and moist, what more can I say!
The boys love this cake, I don’t ice it but occasionally serve it with cream or top with whipped cream and raspberries, yummy!
220g dark chocolate, broken up
400g tin unsweetenedchestnut purée
Preheat the oven to 180degrees Centigrade.
Grease and line a 25cm loose bottomed deep cake tin.
In a food processor, tip the chestnut purée and whizz till smooth.
With the motor still running, add the egg yolks, one at a time.
Now add 300g sugar and let the motor run for 1min.
Melt the chocolate, I use the microwave.
With the motor running, add the melted chocolate.
In a large bowl, whisk the egg whites until stiff.
Add the remaining 100g sugar to the egg whites and whisk well in until glossy.
Take a large spoon of the egg white mix and fold into the chocolate mixture.
Once loosened a little, add the chocolate mixture to the egg white bowl and fold in.
Spoon cake mix into the prepared tin.
Bake the cake for 50-60 mins until a skewer comes out clean.
Allow to cool in the tin.