John Whaite served up mont blanc biscuit butties with chestnut puree and marshmallow fondant filling on Chopping Block.

The ingredients are: 200g dark chocolate, roughly chopped, 20g unsalted butter, 2 eggs, 100g dark muscovado sugar 70g light muscovado sugar 80g plain flour, 1/2 tsp baking powder and 1/4 tsp salt.

For the Marshmallow Filling: 3 gelatine leaves, 200g golden caster sugar, 75g golden syrup, 100ml water, 1 x 250g can vanilla chestnut purée, I use the brand Clément Faugier.

The recipe can be found in John’s book titled: John Whaite Bakes At Home, available from Amazon now.