Chocolate Chestnut Gateau Recipe
Ingredients
| Semi-sweet chocolate | 1/4 Pound | |
| Butter | 2 Ounce | |
| Eggs | 2 , separated | |
| Creme fraiche | 1/3 Cup (16 tbs) | |
| Cognac | 1/4 Cup (16 tbs) | |
| 1/4 cup cane sugar syrup | ||
| 1 lb creamed chestnut puree | ||
| Butter, for greasing | ||
| Maraschino cherries | 10 | |
| Whipped cream | ||
Directions
Break the chocolate into pieces, put in a bowl and melt with the butter in the microwave oven for 2 minutes on HIGH.
Add the egg yolks, sour cream (creme fraiche), cognac and cane sugar syrup to the chestnut puree, beating with a wooden spoon.
Add the melted chocolate and butter.
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line with buttered non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 13 minutes.
Leave the cake to stand for 5 minutes.
Invert on to a rack, remove the non-stick parchment (greaseproof paper) and leave to cool completely.
Decorate with maraschino cherries and whipped cream.
Add the egg yolks, sour cream (creme fraiche), cognac and cane sugar syrup to the chestnut puree, beating with a wooden spoon.
Add the melted chocolate and butter.
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line with buttered non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 13 minutes.
Leave the cake to stand for 5 minutes.
Invert on to a rack, remove the non-stick parchment (greaseproof paper) and leave to cool completely.
Decorate with maraschino cherries and whipped cream.
Chef
