Serves 4
INGREDIENTS:
1kg sweet chestnuts
300g icing sugar
1 egg yolk
60g unsalted butter
2 tbsp cocoa powder
150g tea biscuits
125ml milk, warm
1 batch buttercream icing
grated chocolate to decorate
INSTRUCTIONS:
1. Cut a cross in the top of the chestnuts with a sharp knife. Place in a pan of boiling water and cook for about 10 minutes.
2. Drain, allow to cool until they can be handled then peel the chestnuts and rub off the brown skin. Transfer to a food processor then add the butter, icing sugar and egg yolk. Process to a smooth batter then transfer half the batter to a bowl. Add the cocoa powder to the batter remaining in the food processor and blend to combine.
3. Meanwhile, add the milk to a flat-bottomed bowl and dip the tea biscuits in this for a few seconds before using to line the sides and base of a 1.5l round Pyrex bowl. Use the plain chestnut puree to cover the biscuits, spreading them along the base and sides of the bowl then use the chocolate purée to fill the centre of the cake. Cover the clingfilm and set in the refrigerator overnight to set.
4. The following day, use a palette knife or filleting knife to loosen the sides of the cake then invert onto a serving plate. Cover with the buttercream icing, decorate with chocolate shavings and serve.
