- 175g (6oz) self-raising flour
- 25g (1oz) cocoa
- 2tbsp Kahlua
- 200g (7oz) unsalted butter
- 185g (61⁄2oz) light soft brown sugar
- 250g (9oz) dark chocolate
- 350ml (12fl oz) strong black coffee
- 2 large free-range eggs, beaten
- 250g (9oz) chestnut purée
- 3tbsp double cream
- white and dark chocolate curls, cocoa and icing sugar, to decorate
- you will need:
- 23cm (9in) springform cake tin, buttered and floured
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Sift the flour and cocoa powder into a bowl with a large pinch of salt. Place the Kahlua, butter, sugar, dark chocolate and coffee in a saucepan and cook over a low heat until melted. Allow to cool for 5 minutes, then stir in the eggs. Stir the wet ingredients into the dry until well combined, then transfer to the prepared cake tin and bake in the centre of the oven for 45 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and cool in the tin for 10 minutes, then cool completely on a wire rack. It will crack, but that’s normal.
While the cake is cooling, whip the chestnut purée with the double cream until smooth. When the cake is cool, spread the chestnut cream on top in a thick layer, pile the chocolate curls in the middle and dust with a mixture of cocoa and icing sugar.