Chestnut And Chocolate Cake               

 tags (edit): @4 Star @Tried @Vogel Desserts  

 

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.

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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Yields: 10 Servings    posted as 161360
     FAST FOOD MY WAY by Jacques Pepin, page 193

 notes: 

Cuisine:   French

Main Ingredient:   Chocolate


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