A rich, moist chocolate cake, with added depth of flavour thanks to the chestnut purée and maple syrup – perfect for afternoon tea and gluten-free from Jane Collison
200g good dark chocolate (I used Lindt 90% and 70%)
100g ground almonds
200g chestnut purée
1⁄2 tsp gluten free baking powder
2 tbsp maple syrup (optional)
Pre-heat the oven to 165oC. Butter an 8 or 9 inch cake tin with a removable base. Break the chocolate into pieces and place in a glass bowl with the butter. Sit the bowl over a pan of simmering water until the contents are liquid (do not allow to bubble – keep removing from heat and stirring). Allow to cool.
Separate the eggs – yolks into one large bowl, whites into another. Add the maple syrup (if using) to the egg yolks and whisk until fluffy. Add the chestnut purée and ground almonds and mix well.
Pour the chocolate/butter liquid into the chestnut/almond mixture and mix well but gently. Whisk the egg whites until they form stiff peaks. Fold very gently into the chocolate mixture.
Pour into the cake tin and bake for 30-40 minutes until risen and the surface has started to crack. Check that the middle springs back when touched.
Allow to cool, remove from tin and serve (with lots of tea, of course)