Chestnut and chocolate torte

Method

1. Put the chestnuts in a food processor and whizz to finely grind. Set aside. Lightly wet a 900g loaf tin or 20cm round cake tin with a little water, then line with cling film, smoothing out any creases.

2. Melt the chocolate in a bowl set over a pan of simmering water – don’t let the water touch the bowl. Stir it as little as possible, as it is easy to overwork very dark chocolate. Remove from heat and set aside.

3. In a separate bowl, beat the butter and sugar until pale and fluffy. Add the melted chocolate and the chestnuts to this mix and stir to combine. Pour into the loaf or cake tin. Set in the fridge overnight.

4. To cut the torte, invert onto a plate and remove the cling film. Dust with icing sugar and cocoa to serve. Dip the knife in hot water between slices.

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