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Chocolate and Chestnut Loaf

 

24

Yield

1

loaf

Prep

20

min

Cook

10

min

Ready

4

hrs

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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