Flourless chocolate and chestnut cake

Viva 27/8/2008

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Amanda Laird

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Preheat the oven to 170°C. Grease and line the cake tin.
In a saucepan over a low heat, add the chopped chocolate and the butter. Stir until melted and smooth. Let cool then whisk in the sugar and the egg yolks, one at a time.
Stir in the vanilla, the ground almonds and the chestnut puree and mix until smooth, transfer to a large bowl.
Beat the egg whites separately until stiff then fold through the cake mixture and bake for approximately 40 minutes or until an inserted skewer comes out clean.