Instructions: Preheat the oven to 150 C/300 F/Gas 2.
Butter a 25cm round spring release cake tin and line the bottom with greaseproof paper.

Simmer the chestnuts in the milk to soften about 10 minutes.

Drain and discard the milk.

Chop the almonds chocolate and chestnuts together coarsely in a food processor.

Cream together the butter and sugar in an electric mixer until pale and light.

Add the egg yolks one by one then the chocolate and nut mixture and the lemon zest.

Beat the egg whites in an electric mixer until they form soft peaks.

Fold about a quarter into the stiff chocolate mixture to loosen it a little then very carefully fold in the remainder.

Spoon into the prepared tin and bake in the preheated oven for 45 minutes until the cake has set.

When cold remove from the tin sit on a rack and cover with the icing.

Serves 8

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