Serves 12

I know many of you will be buying in your puddings, but for a really special occasion, it’s always worth making your own. In my experience, people really look forward to dessert – it’s the grand finale and will certainly leave a lasting impression. It doesn’t have to be a labour of love, either. This chocolate and chestnut torte is straightforward to prepare and can be made up to three days in advance. I like to use Valrhona Guanaja 70 per cent, an exceptional grand cru bitter chocolate – together with the nutty and vanilla tones in the crème de marrons de l’Ardèche (the best sweetened chestnut purée available), and the crumbled marron glacé garnish, it will make this an instant success.

250g dark chocolate, 70 per cent cocoa solids, broken into pieces
200g butter, diced, plus extra for greasing
150g cooked chestnuts, roughly chopped
100ml double cream
4 large eggs, separated
3 tbsp caster sugar
170g sweetened chestnut purée

To serve

200ml double cream
3 tbsp sweetened chestnut purée
140g marrons glacés
Icing sugar, for dusting

1 Heat the oven to 180C/Gas 4. Grease and line a 25cm springform cake tin. Melt the chocolate and butter together in a heatproof bowl, set over a pan of barely simmering water. Remove and cool slightly.

2 Put the cooked chestnuts in a small pan and pour over the double cream. Heat gently until the cream reaches scalding point. Remove and tip into a food processor. Blend until smooth. Leave to cool.

3 Beat the egg yolks and sugar together until pale and thick. Fold in the sweetened chestnut purée, the chestnut and cream purée and then the chocolate and butter mixture until smooth and evenly blended.

4 Whisk the egg whites to stiff peaks, fold into the chocolate and chestnut mixture, then spoon the mixture into the cake tin. Level the top, then bake for 20-25 minutes or until the torte has just set, but still has a slight wobble in the centre. Remove from the oven and cool.

5 For the chestnut cream, softly whip the double cream, then fold in the sweetened chestnut purée and chill. To serve, crumble the marrons glacés over the top and dust with icing sugar. Cut into thin slices and serve with a dollop of chestnut cream.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue