# Chocolate and Chestnut Cake

Recipe yields 6 portions 

### Ingredients
 * 250 grams bitter chocolate
 * 250 grams unsalted butter
 * 5 pieces eggs
 * 200 grams caster sugar
 * 200 grams plain flour
 * 7 grams baking powder
 * 125 milliliters double cream
 * 110 grams bitter chocolate
 * 45 grams unsalted butter
 * 60 grams chestnut purée

### Directions

To make the ganache, put all the ingredients in a saucepan and heat gently, stirring continuously, until fully combined.  Refrigerate until required.

For the chocolate sponge: melt chocolate and butter in a bowl over a pan of hot water.  In a separate bowl, whisk eggs and sugar together over hot water until a sabayon.  Fold in the melted chocolate and butter, then sift in flour and baking powder and fold through.  Put in a piping bag and refrigerate until required.

Line ring moulds with butter and cocoa/sugar.  Pipe in sponge mixture until half full, then a spoon of ganache, and top up with sponge mix.  Refrigerateu until required.

Cook in a pre-heated oven 8-10 minutes at 190C.


### Meta
author: Aiden Byrne

tags: Kingham Plough, Puddings and Desserts