Chestnut and chocolate, a sweet consonance - Fondants Chocolat Marron

My favourite recipes are the simple ones that give the impression of great luxury. This is one of them. The cake is so moist and thick with dark chocolaty gooey goodness, it's a miracle they're not sold at McDonald's. It's a recipe from the Limousin region in France, and I've adapted it from the Recoins de France Web site.

1 can sweetened chestnut paste

100g 70% chocolate (usually 1 bar)

3.5 oz (100g) butter 

3 eggs

1. Preheat oven to 375F.
2. Melt together chocolate and butter in a bain marie.
3. Whisk in the chestnut paste until the mixture is uniform, then add eggs one-at-a-time.
4. Pour into a single cake tin or smaller containers such as ramekins.
5. Bake 25 minutes or until centre is firm.
6. Let cool completely before removing from containers and serving
7. Recommended with crème anglaise, raspberry coulis or caramel sauce.