Chocolate and Chestnut Loaf

1. 1

   Melt chocolate (this should be at least 55% cocoa - 75% is great!).

2. 2

   Put better in bowl.

3. 3

   Beat until pale and creamy.

4. 4

   Add sugar and beat until fluffy and light.

5. 5

   Add chestnut puree and beat until thoroughly blended and smooth.

6. 6

   Add melted chocolate, brandy and 1 tbsp.

7. 7

   of water.

8. 8

   Mix thoroughly.

9. 9

   Brush a 2 lb.

10. 10

    bread tin lightly with oil and line with grease-proof paper and brush lightly with oil.

11. 11

    Put mixture into tin; flatten top and place lightly oiled grease-proof paper on top.

12. 12

    Cover tin with foil and refigerate for at least 8 hours.

13. 13

    Serve straight from fridge optionally decorated with piped cream and/or maron glace.

* Per serving · 4 servings · Values may vary.

No additional tips available.