Chocolate Chestnut Cloud Cake

Preheat the oven to 180°C/350°F/Gas 4. Line a 23cm springform cake tin with baking paper.

Place the chocolate, butter and sea salt in a heatproof bowl suspended over a pan of simmering water (making sure the bowl isn’t touching the water).

Allow to melt gently, then remove from the heat.

Place the chestnut purée into your food processor and add the eggs and honey. Blitz to form a smooth purée. Tip this mixture into the melted chocolate and combine. Pour into the prepared cake tin and bake for 35–40 minutes, until the cake looks glossy and with only a slight crack on top.

Meanwhile, make the frosting. Remove the coconut milk from the fridge and pour the watery liquid into a small jar to use for smoothies or sauces at a later date. Scrape the thick white solids into a bowl along with the maple syrup and cacao powder. Use an electric whisk to beat the mixture until light and billowy. Leave in the fridge to firm up. Once the cake has cooled completely, spread the frosting in an even layer over the top and stud with fresh raspberries, or seasonal berries.