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