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.

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