Adapted from Leith’s Baking Bible

Makes 16

140g dark chocolate, chopped into small pieces

115g unsalted butter

225g caster sugar

170g plain flour

1/2tsp baking powder

200g chestnut purée

3 eggs, beaten

1 Heat the oven to gas mark 3, and line a 20cm square cake tin with baking parchment.

2 Melt the chocolate, butter and sugar in a heavy bottomed saucepan over a low heat. Don’t let it get too hot.

3 Sift the flour and baking powder together into a large bowl.

4 Mix the chestnut purée into the chocolate mixture.

5 Make a well in the flour and incorporate the eggs and chocolate mixture. Use a whisk if you need to, to break up any lumps of flour.

6 Put the mixture into the cake tin and spread it flat. Bake for 20 minutes, and allow to cool completely in the tin before cutting into squares.

Click here for original post.

Advertisements
%d bloggers like this: