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Name: Chocolate and Chestnut Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Piped cream (optional); Maron glace (optional); 15 1/2 oz Can unsweetened chestnut; 2 tb Brandy; Puree; 4 oz Castor sugar (v. fine grain); 8 oz Darkest plain chocolate; 6 oz Unsalted (sweet) butter

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INGREDIENTS

Piped cream (optional)
Maron glace (optional)
15 1/2 oz Can unsweetened chestnut
2 tb Brandy
Puree
4 oz Castor sugar (v. fine grain)
8 oz Darkest plain chocolate
6 oz Unsalted (sweet) butter

Servings

INSTRUCTIONS

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 didnt have one and found the best way to make sure it wasnt 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 3/4 inch slice is usually enough! Time: about an hour (+8 hours cooling) Source: My sister

NOTES

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Chocolate and Chestnut Loaf

Piped cream (optional)
 Maron glace (optional)
15 1/2 oz Can unsweetened chestnut
2 tb Brandy
 Puree
4 oz Castor sugar (v. fine grain)
8 oz Darkest plain chocolate
6 oz Unsalted (sweet) butter

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 didnt have one and found the best  way to make sure it wasnt 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 3/4 inch slice is usually enough!    Time: about an hour (+8 hours cooling) Source: My sister

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 10 Servings

Calories: 5
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 2.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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