15-1/2 oz Can unsweetened chestnut
- puree
6 oz Unsalted (sweet) butter
4 oz Castor sugar (very fine grain)
8 oz Darkest plain chocolate
2 tb 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 lumpy was to press
the puree through a sieve first - interesting
texture!).
Add melted chocolate, brandy and 1 tb of water. Mix
thoroughly.
Brush a 2 lb 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 dessert; a 3/4 inch slice is
usually enough!
