This dark and rich chocolate dessert is the perfect sweet to serve up at a dinner party, to impress your friends with.
- 300g dark chocolate, chopped
- 300ml (½pt) semi skimmed milk
- 2 eggs, separated
- 50g (2oz) light brown sugar
- 10 sheets gelatine
- 250g (9oz) Creme de Marrons Chestnut spread with vanilla
- 300ml (½pt) double cream
- 2 tbsp golden caster sugar
- 50g (2oz) almond thins
Line an 18cm (7in) spring form tin with cling film. Place the gelatine in a small bowl of water for 5 minutes.
Gently heat 150g (5oz) of chocolate in a small pan with the milk until melted. Beat the egg yolks and sugar together until creamy, then stir in the chocolate mixture. Return to the pan and heat gently, stirring until thickened. Remove the gelatine from the water and squeeze out excess water before stirring into the mixture.
Put the chestnut puree in a large bowl then with an electric whisk beat in a third of the chocolate mixture until smooth the beat in the remaining mixture. Leave to cool.
Meanwhile in two separate bowls whip 200ml (1/3pt) of cream and the egg whites to stiff peaks. Once the chocolate mix is cool fold in the cream followed by the egg whites. Gently transfer to the prepared cake tin and chill for 4-5 hours or overnight until set.
Place the cream into a small saucepan with the sugar and gently bring just the boil. Take of the heat and add the chopped chocolate. Leave for 5 mins then stir to a smooth mixture.
Turn out onto a plate and pour over the ganache spreading down the sides with a palette knife and creating a swirl on the top. Press biscuits around the side overlapping them slightly.