Instructions: Butter the base and sides of a 20cm spring form tin then line it with greaseproof paper.

Set the oven to 180C/350F/Gas Mark 1. Next put a heatproof bowl over a pan of simmering water break up 200g of the dark chocolate into the bowl and allow to melt.

Separate the yolks of five eggs from their whites arid tip into a bowl reserving the whites.

Using an electric whisk (or hand whisk) beat the yolks with the sugar until pale and creamy.

Next beat the chocolate into the egg mixture then beat in the ground chestnuts.

Beat the whites until they form soft peaks then fold into the chocolate mixture until there are no traces of white.

Pour into the tin and bake on a middle shelf for 25 to 30 minutes.

Once cooked leave to cool completely.

Meanwhile melt the rest of the chocolate and separate the remaining eggs.

Then beat the egg yolks into the liquid chocolate whip the whites and fold in as before.

Pour the lot over the cooled cake and leave somewhere cool but not in the fridge for a couple of hours or more to set.

Unclip the tin and lift out the cake. Remove the base then carefully remove the band of paper.

For the gloss melt the 140g of dark chocolate and the 60g of plain chocolate as beforethen stir in the 40g of butter until thoroughly incorporated. Leave to cool until spreadable but not runny.

Place four strips of greaseproof paper under the cake (if you want to avoid a chocolatespattered cake plate) then using a wide bendy knife swirl the glossy chocolate emulsion all over the cake.

This is a plush. rolls royce of a chocolate cake: overstuffed upholstered and trimmed with chocolate. A fudgelike mousse sits on a sponge and then both layers are plastered in a swish looking coat. Dont put this cake in the fridge. Quite apart from the fact that youll give its dark jacket chill burns it will lose some lightness of texture and the flavour will he dulled.

Makes 8 goodsized slices

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