1. Prepare your tin by lining with baking parchment paper.

2. Pre-heat the oven to 150c.

3. Beat together the coconut milk, cocoa powder, sugar, cinnamon & chestnut puree until smooth.

4. Sieve on the flour and fold in.

5. Spoon into your prepared tin and bake in the pre-heated oven for 30-40 minutes until set in the middle.

6. Allow to cool completely before removing from the tin.

7. Serve with seasonal fruit compote.

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