Working confidently, fold the egg whites into the chocolate-chestnut batter, one third at a time.
Pour the batter into a 22 cm Springform greased and lined tin. Bake at 180 degrees C for 45 minutes ( or thereabouts). The top of the cake will have cracks in it, but who cares - it's meant to look that way. Cool on the rack for 20 minutes. Before serving, dust icing sugar on top and make sure whoever you're sharing this with is already in the room. Otherwise, all you'll have to show for your efforts is a pile of crumbs and a tiny brown smear on your chin!
I improvised with:
Kahlua instead of dark rum
2 tsp vanilla
Brown sugar instead of Muscovado which I don't know what it is and can't find easily here
Soften the chocolate by blitzing it in a microwave for 2 minutes - works like a charm. Ditto the butter, but for 1.5 minutes only. I use an electric beater for all the beating and folding - my biceps can't take the manual experience. Also, for novices - folding means to move the beater through the batter in a figure 8. It allows more air to come in or some such.
Also - am all thumbs when it comes to wrapping anything - I always claim the gifts we give at birthday parties and so on are wrapped by my 4 year old. So lining a round tin with a sheet of rectangular wax paper - well!!!But since it was a Springform ( again, for novices, a cake pan in which the bottom is detachable so its easier to pop the cake out. Just push upwards from below the pan and...whoops, the cake is on the floor and the rest of the pan is hanging off my arm like a giant's bracelet! Ok just kidding but it could happen.), I wrapped the bottom plate in wax paper. I put two pieces of wax paper into the cake pan so they overlapped at the edges, curled over the top like pie crust, and hung out of the hole at the bottom. Then I stomped the bottom plate into the pan and hey presto, the wax paper was stuck in place!
This blog is my entry for In The Bag, hosted this month by A Slice of Cherry Pie