A quick and easy favourite recipe from Kathryn at Zed's, inspired by Nigella Lawson.
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Beat the puree in a bowl until it’s smooth then add the butter and beat again until nicely blended.
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Melt the chocolate and let it cool slightly, then add it to the chestnut and butter mixture.
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Beat in the rum and spoon the mixture into a 9x4-inch loaf tin lined with cling film. Make sure the first spoonfuls reach the corners and sides of the tin before adding the rest.
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Wrap the overhanging cling film over the cake so it’s completely covered, then put it in the fridge to set for at least 4 hours or a day or so in advance if you wish.
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Take out of fridge just before you want to serve, cut into thin slices and serve with sour cream.
