Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 200g chocolate
• 250g butter
• 2 cups brown sugar
• 4 eggs
• 1 cup plain flour
• 1 ¼ tsp baking powder
• ½ cup drinking chocolate
• 200g chestnuts, roasted and finely blended

Method:

– Melt chocolate and butter together cool.
– Cream sugar and eggs.
– Add flours and drinking chocolate.
– Mix in melted chocolate then roasted and blended chestnuts.
– Cook 200°C 15-20 minutes in cocoa lined moulds.