75ml dark rum
55g caster sugar
200g marrons glacés, chopped
400g good-quality chocolate cake
375g good dark chocolate, broken into pieces
560ml double cream
Good cocoa powder
100ml pouring cream or double cream, semi-whipped
• Heat the rum and 50ml water in a pan with the sugar. When hot, remove the pan from the heat. Allow to cool, then add the chopped marrons glacés.
• Slice the chocolate cake and use it to line the base of a 25cm flan tin. Scatter an even layer of the rum and marron glacés mixture over the top, using up all the mixture.
• Melt the chocolate in a bowl over a pan of hot water. Allow to cool slightly before adding the cream. The mixture should go smooth and glossy. Spoon this over the surface of the marrons and cake.
• Place the tart in the fridge to set for a few hours (or overnight) before serving.
• Dust with cocoa powder, then serve sliced with a drizzle of pouring cream or a spoonful of the semi-whipped cream on the side.
Tip from the top
‘Sugared marrons glacés and roasted fresh chestnuts are a must at Christmas. You might stuff fresh chestnuts inside your turkey, but you could try the sugared ones in this quick and simple dessert. This is one of those puds that gets a little better after a day in the fridge.’