Flourless Chocolate Chestnut Festive Log
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 d 35 min.
Ready in
Ingredients
for
8
- For the cake
- 2 cups cooked Chestnuts
- ½ cup superfine caster sugar
- ½ cup unsalted butter (chopped)
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
- 3 Tbsps milk
- 1 tsp vanilla extract
- 2 Tbsps Cognac (or brandy)
- For the topping
- ⅔ cup plain Chocolate (70% cocoa solids, chopped)
- 2 Tbsps unsalted butter
- 1 Tbsp cream (18% fat)
- To decorate
- gold edible leaf
- gold Sugar glitter
- marrons glaces (candied chestnuts)
Product recommendation
Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf. Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.
Preparation steps
1.
Line a 750 g |1 1/2lb loaf tin with a double thickness of cling film, allowing it to overlap the sides of the tin.
2.
Put the chestnuts and sugar in a food processor and blend until smooth.
3.
Melt the chocolate in a pan with the butter and milk over a low heat until smooth. Stir in the vanilla and cognac.
4.
Pour the chocolate mixture into the food processor and blend with the chestnut puree until smooth and well combined.
5.
Pour into the tin, smooth the top and cover with cling film. Chill for 24 hours.
6.
Turn the cake out onto a serving plate and peel off the cling film.
7.
For the coating: gently melt the chocolate, butter and cream in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
8.
Spread over the top and sides of the cake. Sprinkle with gold leaf and glitter and chill until set. Serve with marrons glaces.
