Allow an additional 30 to 40 minutes if you are roasting chestnuts
1. Preheat the oven to 180 Â° C or 160 Â° C hot air. Butter and line a 16 cm x 26 cm x 2-3 cm deep pie pan with parchment paper, leaving a 2 cm overhang on the sides of the pan.
2. Reserve 50 g of cooked and peeled chestnuts. Place the rest of the chestnuts in a food processor. Mix until fine crumbs form (to make 2 cups of ground chestnuts). Put aside.
3. Place chocolate and butter in a large microwave-safe bowl and microwave on high power for 2 minutes, stirring with a metal spoon every minute, until melted. Reserve in the fridge.
4. Using a metal spoon, combine sugar, vanilla and egg with chocolate mixture until well combined. Sift over the flour, cocoa and salt. Stir to combine. Gently fold in the processed chestnuts.
5. Pour into the prepared pan. Chop the reserved chestnuts and sprinkle over the mixture. Bake for 25-30 minutes until an inserted toothpick comes out with sticky wet crumbs. Cool completely in the pan. Cut into squares. Serve with whipped cream and a little cocoa if desired.
â¢ You will need to roast 500g of fresh chestnuts to get 350g of cooked, peeled chestnuts – see below. Fresh chestnuts are generally available from March to July. You can also use frozen peeled chestnuts or vacuum-packed chestnuts. Find more information on the preparation and cooking of chestnuts here.
â¢ Standard self-rising flour can be used in place of gluten-free flour, if you prefer.
Preheat the oven to 200 Â° C (180 Â° C hot air). Cut a shallow cross in the flat side of each chestnut shell. Place the chestnuts on a baking sheet and bake for 15 to 20 minutes or until the shells open. Once cooked, remove the chestnuts from the heat and wrap them in a clean tea towel for 5 minutes. While the chestnuts are still hot, quickly peel off the outer brown shell and the paper-thin skin underneath.