Chocolate and chestnut loaf

Yield: 10 Servings

Measure Ingredient
15½ ounce Can unsweetened chestnut
\N \N Puree
6 ounces Unsalted (sweet) butter
4 ounces Castor sugar (v. fine grain)
8 ounces Darkest plain chocolate
2 tablespoons Brandy
\N \N Piped cream (optional)
\N \N 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 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 ¾ inch slice is usually enough! Time: about an hour (+8 hours cooling) Source: My sister From Gemini's MASSIVE MealMaster collection at

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