Yield > 10
Servings
Ingredients :
7 oz Unsweetened chestnut
4 x Eggs, separated
1 cup Sugar
7 oz Unsweetened chestnut puree
1 tbl Butter
1 tbl Flour
1/2 cup Chopped chestnuts
FROSTING
5 oz Semisweet chocolate
2 tbl Water
2 x Egg yolks
1/2 cup Whipping cream
1/2 tbl Rum
GLAZE
4 oz Semisweet chocolate
1/4 cup Rum (preferably dark)
6 oz Softened butter
Method :
• Melt chocolate over low heat or in a double boiler.
Remove and set aside to cool. Preheat over to 350F. Beat the
egg yolks with 3/4 cup of sugar untilo very light and thickened.
Add the chestnut puree and then the cooled chocolate, beating
until just mixed. In a separate bowl, beat the egg whites with
remaining 1/4 cup sugar until stiff but not dry. Fold into the
chocolate and chestnut mixture. Pour into a 9 in spring-form or
layer cake pan which has been buttered and floured. Bake in
preheat oven for 30 to 35 minutes. Let the cake cool
thoroughly. Invert the cake onto a platter and cover with a
generous layer of frosting, making sure it is as smooth as
posible. Chill the cake until it is firm to the touch. Pour the
glaze over the top and sides of the cake, covering it
completely. Garnish with chestnuts. FROSTING: Melt the
chocolate in the water. Beat in the egg yolks over heat until
the mixture is thickened. Set aside to cool, but do not allow it
to set completely. Whip the cream and fold into cooled
chocolate mixture, adding the rum at the last minute. Glaze:
Melt the chocolate with the rum and stir until smooth. Whisk in
the butter until completely melted.
• Let stand until thickened and cool.
• LA TERRASSE
• MUSCAT DE BEAUNES DE VENICE,1978
ไม่มีความคิดเห็น:
แสดงความคิดเห็น