RECIPE 27: Chestnut And Chocolate Cake
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â -= Exported from BigOven =-
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Chestnut And Chocolate Cake
This classic unbaked “cake” is for people who like dense, assertive chocolate desserts. It’s super-easy — requiring only moments to combine the ingredients — and extremely rich. Cans of pureed chestnuts flavored with vanilla and sugar come from the South of France and are available in specialty and gourmet markets. This puree is also wonderful served on its own or over ice cream.
Recipe By: FAST FOOD MY WAY by Jacques Pepin, page 193
Serving Size: 10
Main Ingredient: Chocolate
-= Ingredients =-
1/4 teaspoon Vegetable Oil ; for Oiling The Pan
1 ea 1 pound c Chestnut Puree ; or Spread With Sugar
2 tablespoon Dark Rum
1/2 tablespoon Unsalted Butter ; At Room Temperature
8 ounces Bittersweet Chocolate ; Melted
1 cup Creme Fraiche ; or Sour Cream
-= Instructions =-
Oil a rectangular loaf pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (wide enough to cover the bottom of the loaf pan and long enough so that the ends extend out of the loaf pan). This will make it easier to unmold the dessert at serving time. Alternatively, if you don’t want to unmold the dessert, you can using a serving bowl or terrine.
Put the chestnut puree in a large bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine and pour the mixture into the pan or bowl. Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days).
At serving time, unmold the cake onto a serving platter and cut it into 6 or 8 slices (or spoon it out of the bowl). Spoon some creme fraiche (or sour cream) over each slice and serve.
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