Italian Chestnut and Chocolate Cake

So simple, yet delicious, this easy cake to make, is moist and rich and stunningly scrumptious.

ingredients and method

Vacuum packed chestnuts - drop into some milk and simmer for about 10 mins.
Cream 4 oz Sugar with 2oz Butter
In a food processor put in 4oz of high Coco dark Chocolate, 1oz Almonds, grate a Lemon skin over it, add a tablespoon of Whisky, Brandy, or Ameretto. Wizz.
Add butter/sugar mix and drained chestnuts and wizz again.

Pour into a bowl.

Beat three egg whites till stiff and fold into the mixture, put into a grease proof paper lined bread tin and bake at 180 for 30 - 40mins or until a knife comes out clean.