Chestnut Log

Photo: flickr user EKavet

Ingredients

2 cans (500-gram) unsweetened chestnut puree (if using sweetened reduce the 1 tablespoon Cream, heated

cup Unsalted butter, softened

cup Castor (granulated) sugar

2 tablespoons Rum

1 pch Salt

Oil for mould or terrine

155 grams Dark chocolate

150 mls Cream

30 grams Butter

Garnish: marron glace

Preparation

Make 1 day ahead of serving.

Serves 8-10 (it's VERY rich).

To make the cake: beat all the ingredients with an electric beater until they are thoroughly mixed and smooth. Oil a 23 x 10 cm (9 x 4 inch) loaf tin and spoon in the mixture. Cover and refrigerate overnight.

To make the glaze: melt the chocolate with the cream in a bowl set over hot water. Beat in the butter and allow the mixture to cool until it achieves a spreadable consistency.

Top unmould and ice the cake: run a knife around the loaf tin and unmould the log onto a flat platter. Cover it with the chocolate glaze and place in the refrigerator until set firmly. Chestnut log must be stored in the refrigerator. Serve garnished with marron glace.

/MISC