Chocolate and Chestnut Loaf

* Exported from MasterCook *

Chocolate and Chestnut Loaf

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 1/2 Ounce unsweetened chestnut
Puree
6 Ounce Unsalted (sweet) butter
4 Ounce Castor sugar (v. fine grain)
8 Ounce Darkest plain chocolate
2 Tablespoon Brandy
Piped cream (optional)
Maron glace (optional)

Recommended to make 1 day ahead.

Melt Chocolate (this should be at least 55% cocoa - 75% is great!).

Put better in bowl. Beat until pale and creamy. Add sugar and beat until fluffy
andf light. Add chestnut puree and beat until thoroughly blended and smooth. (a
mixer is so much easier!!! I didn't have one and found the best way to make
sure it wasn't lum
p

Add melted chocolate, brandy and 1 tb of water. Mix thoroughly.

Brush a 2lb bread tin lightly with oil and line with greaseproof paper and
brush LIGHTLY with oil.

Put mixture into tin - flatten top and place lightly oiled greaseproof paper on
top. Cover tin with foil and refigerate for at least 8 hours.

Serve straight from fridge optionally decorated with piped cream and/or maron
glace.

Note: This is a VERY rich desert; a 3/4 inch slice is usually enough!

Time: about an hour (+8 hours cooling) Source: My sister







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