Ingredients
- 240g shelled cooked chestnuts
- 200g brown sugar
- 2tsp vanilla extract
- 25ml dark rum
- 100g plain flour
- 2 medium eggs, separated
- 200g unsalted butter
- 200g dark chocolate, broken up
- You will need
- 20cm square baking tin (deep)
Method
Preheat oven to 170C, gas mark 3
Line a deep, 20cm square baking tin with baking parchment
Chop the cooked chestnuts, put them into a bowl, add half the sugar, the vanilla and the rum, mix well
Fold in the flour gradually
In a separate bowl, whisk the egg whites until they form soft white peaks
Gently stir in the other of the sugar to make a soft meringue mixture, then beat in the egg yolks
Melt the butter and chocolate in a heatproof bowl suspended over a pan of boiling water
Remove from the heat and beat into the flour and chestnut mixture
Stir this mixture in to the meringue and then spoon the whole thing into the tin
Bake for 20-25 minutes, until the mixture is just set in the middle
Leave to cool completely before cutting in to 16x4cm squares
