The recipe called for only half of the tin of chestnut puree, but I didn't think that using more would be a problem so I used the entire tin. I also used more marrons glaces as again, how could you have too many? For the chocolate element I used milk chocolate chips as this is what Rob prefers, and I thought that they worked very well in combination with the chestnut.
The addition of yoghurt to the cake mix produced a wonderfully moist sponge, and the profusion of chestnuts and puree sank into a wonderful dense sticky layer at the base of the cake. I think this would be fabulous as an elegant dinner-party dessert, perhaps with a dollop of whipped cream and an artistic sprinkling of icing sugar? However, we seem to have managed to eat the entire thing during the last week, simply as an accompaniment to our essential 4.30pm cup of tea. Fantastique - Merci beaucoup Clothilde!