Last week Nancy asked for a sugar rush, so here goes….
Chestnut Meringue Cake
Preheat oven to 180ºC
8 egg whites
1lb caster sugar
For the filling
14oz unsweetened chestnut puree
3ozs dark chocolate, melted in 1 tsp water
3ozs dark brown sugar
½ pint cream whipped
Icing sugar to sprinkle
Cover two baking sheets with parchment and mark into 12in rounds – I often use an oval shape.
Whisk the egg whites until stiff and then add the caster sugar one spoon at a time. Continue whisking after each addition. Spoon the mixture onto the prepared trays to fill the circle or oval shapes.
Bake for 20 minutes or until light brown. Cool.
Beat the chestnut purée, melted chocolate and brown sugar in a bowl and, when smooth, fold in the whipped cream. Remove the meringue from the paper and place one layer on a serving plate. Spread with the chestnut filling, then put the other on top. Sprinkle on icing sugar and serve chilled.