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Old 12-20-2007, 12:20 PM   #1
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Join Date: Dec 2007
Location: London
Posts: 145
Chocolate and Chestnut Paving Stone

1g fresh chestnuts or canned unsweetned chestnuts
oil for greasing
250g plain chocolate,chopped
250ml water
175g butter
175g caster sugar
2 tbsp Cognac or brandy

For the Chantilly cream

350g double cream
1-2 caster sugar
1 tbsp Cognac or brandy

Cook the chestnuts, after you have pierce them with a knife, put them in cold water and bring to the boil
Drain a few time and peel them while they are still hot
Work the chestnuts through a sieve, put them in a saucepan and add 3 tbsp of their cooking or canning liquid ( can also do that in a food processor)
Lightly oil a 7.5x10x20 cm loaf tin, line the base with paper and oil the paper
Melt the chocolate in the water over a low heat and cook, stirring, until it is like a thick cream
Let it cool
Mix the butter and sugar until light in colour
Stir in the cool chocolate, followed by the chestnut purée and the brandy
Pack this mixture into the tin and cover with paper
Put in the fridge for at least 24 hours and keeps well for up to 4 days in the fridge it can also be frozen
3 hours before serving unmould the cake and score the top in a lattice with a point knife and decorate with the whipped cream

For the cream
Whip the cream until it holds a soft peak, beat in the sugar and brandy and continue whipping until stiff

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