Chestnut Log
By: Anonymous
Published: Thursday, February 11, 2010 - 2:38pm

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

1 Make 1 day ahead of serving. 2 Serves 8-10 (it's VERY rich). 3 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. 4 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. 5 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. 6 /MISC