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CATEGORY CUISINE TAG YIELD
Grains, Dairy Cake 8 Servings

INGREDIENTS

2 500-gram unsweetened
chestnut puree if using
sweetened reduce the
sugar
in the recipe or it will
be
sickly sweet
1 T Cream, heated
3/4 c Unsalted butter, softened
3/4 c Castor, granulated sugar
2 T Rum
1 pn Salt
Oil for mould or terrine
155 g Dark chocolate
150 Cream
30 g Butter
Garnish: marron glace

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (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.  REC.FOOD.RECIPES ARCHIVES  /MISC  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 288
Calories From Fat: 231
Total Fat: 26.8g
Cholesterol: 56.4mg
Sodium: 42mg
Potassium: 7.5mg
Carbohydrates: 12.6g
Fiber: 1.1g
Sugar: <1g
Protein: 1.1g


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