(Makes 18 slices)

For the base:

150g milk coffee biscuits, crumbled
300g fresh chestnuts peeled and finely diced or 200g frozen peeled chestnuts, finely diced
3tbls brown sugar
200g butter, cut into small cubes

1. In a food processor process the above ingredients before pressing into a sponge roll tin that has been lined with paper. Freeze until ready to add topping.

Topping:

175g caster sugar
225g chestnut puree (see attached recipe)
Zest & juice of 1 orange
175g butter
250g cooking chocolate

1. Beat the butter and sugar together and blend in the chestnut puree.
   
2. Break up the chocolate and melt over water.
   
3. Add the chocolate to the creamed butter and chestnut puree mix.
   
4. Grate the orange rind finely, squeeze out juice and beat both into mixture.
   
5. Press this mixture onto the prepared biscuit base.

Sprinkle:

Zest of 1 orange
150g fresh chestnuts peeled and finely chopped or 100g frozen peeled chestnuts, finely chopped

1. Mix the zest and chestnuts and sprinkle over the base. Place in the refrigerator overnight to set.
2. Cut into slices.