Chocolate and Chestnut Loaf
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Ingredients
| 1 (15-1/2 oz.) | unsweetened chestnut purée | | 6 oz. | unsalted sweet butter | | 4 oz. | fine grain castor sugar | | 8 oz. | darkest plain chocolate | | 2 tbsp. | brandy | | Piped cream (optional) | | Maron glace (optional) |
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Instructions
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 and light. Add chestnut purée and beat until thoroughly blended and smooth. Add melted chocolate, brandy and 1 tbsp. of water. Mix thoroughly. Brush a 2 lb. bread tin lightly with oil and line with grease-proof paper and brush lightly with oil. Put mixture into tin; flatten top and place lightly oiled grease-proof 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.
Author's Comments
Recommended to make 1 day ahead.
This is a VERY rich desert; a 3/4-inch slice is usually enough!
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