>Chocolate and chesnut… What’s not to love about this combination?!
Cooked chestnut 240g
Brown sugar 200g
Dark rum 25ml
Vanilla extract 2 tsp
Eggs 2 (separated)
Chop the chesnuts and mix them in a bowl with half the sugar, rum and vanilla.
Beat the egg whites until it makes soft peaks and beat in the sugar, then the egg yolks.
Melt the butter and chocolate on low heat and beat in the chesnuts and flour. Stir into the meringue mix and then pour into a lined baking tin.
Bake at 170˚C. for 20 to 25 minutes. Take out when just about set in the middle. Cut up into squares and serve cool with ice-cream. This is meltingly delicious and a really sticky treat for winter time. We loved it so much we had it for Christmas lunch and as a pudding again in the week! It should be soft set but not too raw. And it is delicious with a bit of whipped cream if you have the appetite…
Recipe by Dan lepard
Photo by me: Oxford in a snow storm!