Jamie Magazine
By Georgina Hayden
Recipe From
Jamie Magazine
By Georgina Hayden
100g walnuts
1 teaspoon baking powder
5 large free-range eggs
125g caster sugar
25g plain flour
25g quality cocoa powder
3 tablespoons marsala or sweet sherry
160g dark chocolate (70%)
180g icing sugar
180g unsalted butter (at room temperature)
150ml double cream
150g sweetened chestnut purée
Tags