Chocolate and Chestnut Loaf
24
24
Ingredients
| 15 ½ | ounces |
chestnut puree
|
* |
| 6 | ounces |
butter
|
|
| 4 | ounces |
sugar, superfine
|
|
| 8 | ounces |
semi-sweet chocolate
dark, null, null |
|
| 2 | tablespoons |
brandy
|
Directions
Put better in bowl.
Beat until pale and creamy. Add sugar and beat until fluffy andf light.
Add chestnut purée and beat until thoroughly blended and smooth.
Add melted chocolate, brandy and 1 tablespoon of water.
Mix thoroughly.
Brush a 2 pound 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.
Nutrition Facts
Serving Size 120g (4.2 oz)Amount per Serving
Calories 62367% of calories from fat
% Daily Value *
Total Fat 47g
72%
Saturated Fat 29g
145%
Trans Fat
0g
Cholesterol 90mg
30%
Sodium 247mg
10%
Total Carbohydrate
17g
17%
Dietary Fiber 2g
10%
Sugars g
Protein
4g
Vitamin A 21%
•
Vitamin C 0%
Calcium 2%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
