You may remember that whilst I was in London, my friend Clarice and I made Nigella's Storecupboard Chocolate Cake, with cherry jam in place of the marmalade. Clarice then told me, very enthusiastically, that I should try it with sweetened chestnut puree sometime after I got home to Melbourne.
That 'sometime' arose about 2 seconds after my short-lived detox.
Nigella suggests dusting it with sieved icing sugar, but I was out of icing sugar. I thought it looked quite smart as it was though, honest and austere.
Chocolate Chestnut Cake
It tasted good too - sweet and crusty outside, soft and dense centre. It's a plain, simple, chocolate cake, which only takes 10 minutes to prepare, and an hour to cook. Try it for tea-time, or anytime when your friends rock up at the last minute. They'll be impressed.