Chestnut log
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (500-gram) unsweetened chestnut puree (if using sweetened reduce the sugar in the recipe or it will be sickly sweet) |
| 1 | tablespoon | Cream; heated |
| ¾ | cup | Unsalted butter; softened |
| ¾ | cup | Castor (granulated) sugar |
| 2 | tablespoons | Rum |
| 1 | pinch | Salt |
| \N | \N | Oil for mould or terrine |
| 155 | grams | Dark chocolate |
| 150 | millilitres | Cream |
| 30 | grams | Butter |
| \N | \N | Garnish: marron glace |
CAKE
CHOCOLATE GLAZE
From: viv@... (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500 from "Grand Finales" by Vogue Australia: Make 1 day ahead of serving. Serves 8-10 (it's VERY rich).
To make the cake: beat all the ingredients with an electric beater until they are thoroughly mixed and smooth. Oil a 23 x 10 cm (9 x 4 inch) loaf tin and spoon in the mixture. Cover and refrigerate overnight.
To make the glaze: melt the chocolate with the cream in a bowl set over hot water. Beat in the butter and allow the mixture to cool until it achieves a spreadable consistency.
Top unmould and ice the cake: run a knife around the loaf tin and unmould the log onto a flat platter. Cover it with the chocolate glaze and place in the refrigerator until set firmly. Chestnut log must be stored in the refrigerator. Serve garnished with marron glace.
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