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Ingredients
  • subheading: For the cake:
  • Butter, for the pan
  • ½ cup cocoa powder
  • Pinch of sea salt
  • 3 extra-large eggs
  • ⅓ cup light muscovado or dark brown sugar
  • Confectioners’ sugar, for dusting
  • subheading: For the chocolate chestnut mousse:
  • 3 ½ ounces dark chocolate (70% cocoa solids), broken into pieces
  • 13 ounces unsweetened chestnut puree
  • ¼ cup light muscovado sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup plus 2 tablespoons heavy whipping cream
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