Yield: 8 Servings
|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|
|Oil for mould or terrine|
|155 grams||Dark chocolate|
|Garnish: marron glace|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .