Prue Leith's Chestnut & Chocolate Mousse Cake - Pic UK Daily Mail

Serves 6-8


250 g butter, plus extra for greasing

250 g dark chocolate, broken into chunks

250 g unsweetened chestnut puree

250 ml milk

125 g caster sugar

1 tsp vanilla extract

4 eggs, separated

To serve

300 ml whipped cream

A handful of redcurrants or raspberries


Heat the oven to 160c/fan 140c/gas 3 and lightly grease a 23cm springform cake tin. 

In a saucepan, gently heat the dark chocolate, chestnut puree, milk, sugar, vanilla extract and butter. 

Stir until smooth and melted, but by no means boiling. 

Remove from the heat. In a bowl, beat the egg yolks and then stir them into the chocolate mixture. 

Next, whisk the whites until stiff — but not dry — and gently fold them in. 

Pour the whole mixture into the cake tin and bake for 40 minutes or until the top looks firm but still has a little wobble in the middle. 

Cool the cake in the tin, then remove with care. 

When ready to serve, top with the whipped cream and red fruit.