2 tablespoons of flour
the grated zest of 1 lemon
3 or 4 tablespoons of sugar
3 large eggs
1 teaspoon of yeast
a little olive oil
5 or 6 squares of good quality dark chocolate
a splash of milk
Prepare the chestnuts. Place the chestnuts flat side down on a cutting board. Use a small paring knife to score an X through the skin on the rounded side of each chestnut. Put chestnuts in a saucepan with enough water to cover them and bring it to boil. Reduce the heat down and let it simmer for half an hour. Drain and rinse the chestnuts, and when they’re just cool enough to handle, peel them.
Chop the chestnuts into small chunks, nice and fine but not a paste.
Beat the eggs and mix in the sugar and the chopped chestnuts. Add a dash of olive oil, the flour, the yeast, and then the lemon zest. Stir the mix well.
Rub olive oil on to a medium sized non-stick cake tin. Then pour in the mix. Bake at 375 degree for 20-30 minutes. The cake is done when the centre is dry, use a toothpick to check.
When ready, loosen the cake from the pan carefully with a spatula and turn it out onto a plate.
Prepare the chocolate sauce. Heat the chocolate squares in a small saucepan with a dash of milk. Stir the chocolate and milk together as it melts. Be careful not to let the chocolate scorch. Or you can melt the chocolate in the microwave.
Slice the cake into wedges. Drizzle or spread melted chocolate onto each slice before serving.