Waitrose

1 Preheat the oven to 180˚C, gas mark 4; grease a deep 18cm cake tin and line with baking parchment. Simmer the chestnuts in the milk for 10-15 minutes, until soft, then drain and cool; discard the milk. Whizz the chocolate in a food processor until it forms a coarse grit; set aside. Rinse out the processor and whizz the chestnuts and hazelnuts to a rough paste; set aside.

2 Put the butter and sugar in the processor; cream together until smooth. Blend in the egg yolks, one at a time, then the brandy and orange zest. When everything is well combined, transfer to a large bowl and fold in the chocolate and the chestnut mixture. Whisk the whites to stiff peaks and beat 2 tbsp into the cake mix, then fold in the rest. Tip into the tin, level the surface and bake for 30 minutes, until risen and firm to the touch.

3 Cool for 10 minutes, then carefully turn out onto a wire rack. Remove the parchment and leave to cool completely. Swirl the chestnut spread through the crème fraîche and serve with the cake, lightly dusted with icing sugar, if liked.