Cuts into 10-12 slices
Ingredients for the cake:
4 medium eggs separated
250g (8oz) caster sugar
90g (3oz) plain chocolate, grated
435g can chestnut puree.
Ingredients for the filling:
150ml (1/4 pint) double cream
30g (1oz) caster sugar
1 tbsp brandy, optional
Icing sugar, for dusting
two 20cm (8in) round sandwich tins, base lined with greaseproof paper
Step One : Set the oven to Gas 4/180oC/350oF.
Step Two : To make the cake: Whisk the egg yolks and the caster sugar together until thick and creamy. Fold in the chocolate and three-quarters of the chestnut puree.
Step Three : Whisk egg whites until stiff, then fold into the chocolate and chestnut mixture. Divide between the tins and level the surface.
Step Four : Bake the cakes in the centre of the oven for 20-25 mins, until they are firm in the centre. Remove from the oven and allow to cool in the tins for 5 mins before turning out on to a wire rack to cool.
Step Five : To make the filling: Lightly whip the cream and sugar together. Mix the brandy, if using, with the remaining chestnut puree, then fold the puree into the cream.
Step Six : Spread filling over one cake layer. Place the other on top. Dust with icing sugar.