Instructions: Butter and line the base and sides of a 200mm springform tin with greaseproof paper.

Preheat the oven to 180C/350F/Gas Mark 4. Next put a heatproof bowl over a pan of simmering water break up the dark chocolate into the bowl and allow to melt then stir in the butter.

Separate the egg yolks from their whites and tip into a bowl reserving the whites. Add the caster sugar to the yolks then using a whisk (electric or hand) beat the mixture until pale and creamy.

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

In a separate large bowl beat the whites until they form soft peak then fold these into the chocolate mixture until there are no traces of white.

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

Once cooked leave to cool completely. Unclip the tin remove the cake then carefully remove the paper band and base. To make the chocolate coating: heat the double cream until it bubbles at the edges of the pan.

Remove from the heat add the dark and plain chocolate and stir until fully melted and amalgamated.

Beat the mixture until smooth and glossy. Leave to cool beating through occasionally.

Its ready once it has thickened slightly it has to be spreadable without being too runny.

Using a palette knife apply generous portions of the mixture to the sides and top of the cake and swirl over until attractively stuccoed.

White swirling take care not to dig into the initial coating on the sides as cake crumbs can enter the ganache and spoil the effect.

Keep in a cool place (but not in the fridge ) until ready to serve.

This is a slight variation on triple chocolate cake

Serves 8

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