Ingredients

• 12 free-range eggs
• 350g/12oz caster sugar
• 250g/9oz plain flour
• 100g/3½oz cocoa powder
• 85g/3oz butter
• melted
• plus extra for greasing
• 400ml/14fl oz double cream
• 5 tbsp cold strong coffee
• 3 tbsp icing sugar
• sieved
• 250g/9oz mascarpone
• softened
• 250g/9oz mascarpone
• 225g/8oz sweetened chestnut purée
• 300ml/10fl oz double cream
• 6-8 tbsp brandy
• 4-6 large meringue nests
• crumbled
• 225g/8oz caster sugar
• 100ml/3½fl oz water
• 4 free-range eggs
• whites only
• holly
• to garnish

Directions

• For the chocolate cake
• preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of a 25cm/10in loose-bottomed cake tin.
• Whisk the eggs and sugar together in a bowl for 4-5 minutes
• or until thick and pale.
• Sift the flour and cocoa powder into a separate bowl then gently fold them into the egg and sugar mixture until just combined and stir in the melted butter.
• Spoon the mixture into the cake tin
• lightly smoothing over the top. Place the tin onto a baking sheet and bake in the oven for 35 minutes
• or until the cake has risen and is springy to the touch. Remove from the oven
• allow to cool briefly then turn out onto a wire rack to cool completely.
• For the coffee mousse
• place the cream
• coffee and icing sugar into a bowl and whisk to soft peaks.
• Beat the mascarpone in a bowl until very smooth then fold the cream mixture into the mascarpone until just combined.
• For the chestnut mousse
• place the mascarpone and chestnut purée into a small processor and blend until smooth.
• Whip the double cream until soft peaks form then fold in the chestnut mixture until just combined.
• For the Italian meringue
• place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
• At this stage
• whisk the egg whites in the bowl of an electric mixer until firm peaks form when the whisk is removed.
• Continue heating the sugar syrup and as soon as it reaches 121C/250F remove the pan from the heat.
• Immediately resume whisking the egg whites with the beater at its lowest speed then pour in the sugar syrup in a steady stream. (CAUTION: Ensure the syrup is clear of the beaters to prevent it being splashed on your hands.)
• Continue beating for about five minutes or until the meringue is tepid.
• To assemble
• cut the chocolate cake horizontally into five pieces
• placing the bottom piece onto the serving plate.
• Spoon over 1-2 tbsp of the brandy then spread over half the coffee mousse then scatter over a quarter of the crumbled meringue nests.
• Place another piece of sponge on top
• sprinkle with another 1-2 tbsp brandy then spread with half the chestnut mousse another quarter of the meringue.
• Repeat these layers
• finishing with a layer of sponge.
• Spread the Italian meringue over the sides and top of the sponge stack
• forking the meringue to make little peaks.
• Using a blow torch
• glaze the meringue until just golden-brown and garnish with holly.