225grams good quality dark chocolate
6 egg whites
pinch of salt
1 x 435gram tin of unsweetened chestnut puree
2 rable spoons rum (my hand slips here, I sometimes put double that in)
65grams caster sugar
You can decorate with whipped cream, marron glaces and gold buttons. I spinkle crumbled marron glaces over if I have them, other wise I serve with whipped cream or cream chatilly. It might be nice with cream with vanilla and rum beaten though, I'll try that tonight.
If I cook in gas its gas mark for, but today its 180 degrees centigrade. You need a two litre capacity mold, because of the plain ness of the cake, nigella uses a braided ring mold. A bundt would work, I am using a decorative sunflower mold today. I have, however also made it in loaves and gone mad with decor! It need to be very nonstick and/or very greased.
melt the chocolate and set aside to cool. Whisk the egg whites with the salt, till they are firm, but not so much they are in stiff peaks.
then I whisk the chestnut and the butter, adding the rum, then the sugar. fold in the egg whites, and put into the tin/mold.
bake for 40-50 minutes. a tester does not come out clean. It need to cool in the mold/tin before being turned out.
Incidently, my cooker broke before a big Boxing day party we had the christmas I was given this book. I was desperate to eat it though and I made an approximation by omitting the egg and tuning it into a rich fridge set mousse. Seriously rich but very delicious.