Ingredients

Serve 10 persons

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwich the cake with the icing , spread the rest on the top and sides, sprinkle with the remaining nuts

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