Ingredients
- 400 g self-rising flour
- 400 g sugar
- 250 g LURPAK cow milk butter
- 250 ml milk
- 200 g boiled or glazed chestnuts
- 100 g cocoa powder
- 50 ml brandy
- 4 medium eggs
- Grated couverture for the garnish
Method
Finely chop the chestnuts and put them in a bowl with the brandy.
In a mixer’s bowl, using the paddle attachment, beat the butter and sugar on medium to high speed until light and fluffy.
Next, gradually pour the beaten eggs, then add the sifted cocoa powder and flour, and finally pour the milk, while beating at the same speed for 1 more minute.
Drain the chestnuts from the brandy (keep the brandy), and dust them with a tablespoon of flour.
Remove the bowl from the mixer, add the chestnuts with the brandy to the mixture, and stir gently with a spatula until completely combined.
Next, butter and flour in an oblong cake pan, and pour the mixture into it.
Bake in a preheated oven, on the middle oven rack, at 170 C fan, for about 45 minutes.
When the cake has cooled, garnish with grated couverture.
