Ingredients

• 250g/9oz marrons glacés
• 75ml/2½fl oz dark rum
• 50g/2oz caster sugar
• 400g/14oz ready-made chocolate cake
• 375g/13oz dark chocolate
• melted
• 200g/8oz sweetened chestnut purée
• 560ml/20½fl oz double cream
• 5 tbsp icing sugar

Directions

• Roughly chop two thirds of the marrons glacés.
• Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer
• then cook until the sugar is melted. Remove from the heat and add the chopped marrons glacés. Stir well and allow the rum syrup to cool.
• Take a 2.5cm/1in thick slice of the chocolate cake and place it into the bottom of a 25cm/10in round tart case. Repeat to cover the base of the tin.
• Pour the soaked marrons glacés and rum evenly over the chocolate cake.
• Pour the melted chocolate into a bowl. Add the sweetened chestnut purée and whisk to combine.
• Pour the cream into the chestnut and chocolate mixture and whisk to combine.
• Pour the chocolate and cream mixture over the marrons glacés and cake and smooth over. Transfer to the fridge to chill for at least two hours
• preferably overnight.
• To serve
• remove the tart from the tin. Dust with icing sugar and decorate with the remaining whole marrons glacés.