Submitted by: Danielle Campbell, Madano
“Simple yet so very tasty!”
- 435 g Can Chestnut purée
- 6 Eggs
- 175 g Golden castor sugar
- 200 g Ground almonds
- 1 tsp(s) Baking powder
- 200 g Dark chocolate
- 1 Generous knob of butter
- 400 ml(s) Double cream
- 2 cup(s) Toasted almonds or roasted chestnuts to top
Turn oven to 180 degrees C.
Make chestnut purée with a fork.
Whisk with electric whisks eggs and sugar.
Fold half the egg mixture into the chestnut mixture to lighten it, then fold in the almonds and baking powder. Then fold in the rest of the egg and sugar mixture.
Pour into muffin cases and bake for 25 to 30 minutes.
For the topping: melt butter, cream and chocolate into a saucepan, stirring together, leave to cool in the fridge and then pipe or spoon on the cakes, add toasted almonds or roasted chestnuts on top.
BBC Good Food guide with the special topping by Danni Campbell