Chocolate and chestnut loaf

 
                        Chocolate and Chestnut Loaf
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      15 1/2 Ounce  unsweetened chestnut
                         Puree
    6      Ounce         Unsalted (sweet) butter
    4      Ounce         Castor sugar (v. fine grain)
    8      Ounce         Darkest plain chocolate
    2      Tablespoon    Brandy
                         Piped cream (optional)
                         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 lum
 p
 
 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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