| previous | next |
Title: Gateau Marronierau Chocolat
Categories: Dessert
Yield: 10 Servings
| 7 | oz | Unsweetened chestnut |
| 4 | Eggs; separated | |
| 1 | c | Sugar |
| 7 | oz | Unsweetened chestnut puree |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1/2 | c | Chopped chestnuts |
| FROSTING | ||
| 5 | oz | Semisweet chocolate |
| 2 | tb | Water |
| 2 | Egg yolks | |
| 1/2 | c | Whipping cream |
| 1/2 | tb | Rum |
| GLAZE | ||
| 4 | oz | Semisweet chocolate |
| 1/4 | c | Rum (preferably dark) |
| 6 | oz | Softened butter |
Melt chocolate over low heat or in a double boiler. Remove and set aside to cool. Preheat over to 350F. Beat the egg yolks with 3/4 cup of sugar untilo very light and thickened. Add the chestnut puree and then the cooled chocolate, beating until just mixed. In a separate bowl, beat the egg whites with remaining 1/4 cup sugar until stiff but not dry. Fold into the chocolate and chestnut mixture. Pour into a 9 in spring-form or layer cake pan which has been buttered and floured. Bake in preheat oven for 30 to 35 minutes. Let the cake cool thoroughly. Invert the cake onto a platter and cover with a generous layer of frosting, making sure it is as smooth as posible. Chill the cake until it is firm to the touch. Pour the glaze over the top and sides of the cake, covering it completely. Garnish with chestnuts. FROSTING: Melt the chocolate in the water. Beat in the egg yolks over heat until the mixture is thickened. Set aside to cool, but do not allow it to set completely. Whip the cream and fold into cooled chocolate mixture, adding the rum at the last minute. Glaze: Melt the chocolate with the rum and stir until smooth. Whisk in the butter until completely melted. Let stand until thickened and cool.
LA TERRASSE
SANSOM ST., PHILADELPHIA, WINE:
MUSCAT DE BEAUNES DE VENICE,1978
From the previous next