Chocolate & Chestnut Loaf
Yield
1 loafPrep
20 minCook
10 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
chestnut puree
|
* |
| 6 | ounces |
butter
|
|
| 4 | ounces |
sugar, superfine
|
|
| 8 | ounces |
semi-sweet chocolate
dark, null, null |
|
| 2 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
chestnut puree
|
* |
| 173.4 | ml/g |
butter
|
|
| 115.6 | ml/g |
sugar, superfine
|
|
| 231.2 | ml/g |
semi-sweet chocolate
dark, null, null |
|
| 3E+1 | ml |
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.
