Serves 4-6
Ingredients
100g melted dark chocolate
100g butter
100g sugar
500g chestnut purée
225ml double cream
Method
Melt the chocolate and butter. Add the sugar and stir in the chestnut purée. Whip the cream until just short of stiff and fold in. Line a bread tin with cling film in a loaf pan or other mould. Fill with the mixture, cover with cling film and refrigerate for 2 to 3 hours. Serve with cream or orange segments.
