Total Time
Prep 20 mins
Cook 30 mins

This wonderful recipe can be served slightly warm or cold. I haven't made it yet so please let me know . It has no flour, and the milk should be easily replaced with soy, almond or rice milk.


  1. heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
  2. melt the chocolate and butter together in a pan over a gentle heat. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
  3. Seperate the egg whites from the yolks. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. Mix until you have a smooth batter.
  4. Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
  5. Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
  6. Cool completely then serve cut in a thick wedge with a thick dollop of double cream.