- 200g Fairtrade plain
- chocolate, broken into squares
- 150g butter
- 50ml brandy
- 150g unsweetened
- chestnut purée
- 4 free range eggs
- 100g Fairtrade caster sugar
- 2 tsp vanilla essence
- 90g ground almonds
- 30g Fairtrade white chocolate
Heat oven to 180°C.
Melt the butter and chocolate in a bowl above a pan of boiling water.
Beat chestnut purée and brandy in a small bowl.
Whisk eggs, sugar and vanilla in a large bowl until pale and thick (about 5 minutes with an electric hand mixer).
Fold the chestnut mix into the eggs, then fold in the almonds and the chocolate mixture.
Pour into a clip sided greased 20cm tin and bake for 25 minutes.
Cool on a wire rack. Melt white chocolate and drizzle over the top.