Capture the essence of winter with this dense chocolate cake laced with rich chestnuts. This recipe uses Epicure chestnut puree ( 2.20), available year round from all good supermarkets.

435g Epicure chestnut puree 125g unsalted butter One tbsp dark rum One tsp vanilla essence Six large eggs, separated 250g melted chocolate Pinch of salt 50g caster sugar 25g light muscovado sugar 22cm spring-form tin, greased and lined Preheat the oven to 180degreesC/gas mark 4. Using a hand-held mixer, beat the chestnut puree with the butter then add the rum, vanilla, egg yolks and melted chocolate together.

In another bowl whip the egg whites and the salt until foamy. Add the caster sugar gradually to form stiffer glossy peaks, and then fold in the muscovado sugar. Fold the egg white mixture into the chestnut mixture gently, one-third at a time.

Pour into the tin and cook for 45 minutes. When baked, the cake will have a dry, cracked texture. Cool in the tin for 20 minutes and then turn out onto a rack. To serve, dust with icing and serve with cream.