Chocolate Chestnut Gateau Recipe
Life is worthy only if you live to eat and drink and this French recipe of Chocolate Chestnut Gateau makes it more worthwhile. It is the perfect choice for Dessert. If any of your family member is on Diabetic diet then make Chocolate Chestnut Gateau for them. The French Chocolate Chestnut Gateau is a delight to serve and enjoy. Go ahead and get hooked! Now what did you think? I meant to this Chocolate Chestnut Gateau recipe.
Ingredients
1/4 lb semisweet (plain) chocolate
2 oz butter
2 eggs, separated
1/3 cup sour cream (creme fraiche)
1/4 cup cognac
1/4 cup cane sugar syrup
1 lb creamed chestnut puree
Butter, for greasing
10 maraschino cherries
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.
