This has become one of our favourite gluten free cakes and rightly so!
Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!
200g 70% cocoa solids dark chocolate
6 eggs, separated
125g butter at room temperature
1x 439g tin unsweetened chestnut puree
70g caster sugar
4 tablespoons Baileys liqueur
Preheat the oven to 170 degrees centigrade.
Grease and line a 23cm spring form tin.
Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.
In a large bowl, whisk the egg whites until stiff.
In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.
Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.
Spoon into the prepared tin and pop in the oven.
Bake for 50-60 minutes.
Allow to cool in the tin.
I decorated ours with whipped cream and a little grated dark chocolate.