|Chestnuts||2 Pound, boiled and peeled (900 Gram)|
|Milk||2 Cup (32 tbs)|
|Sugar||125 Gram (1/2 Cup)|
|Butter||175 Gram (3/4 Cup)|
|Semisweet chocolate||175 Gram, broken into pieces (6 Squares)|
Put the chestnuts in a saucepan.
Pour in enough milk to cover and bring to a boil.
Cover the pan, reduce the heat to low and simmer for 40 to 60 minutes or until the chestnuts are soft.
Drain the chestnuts and puree them in a blender or push them through a sieve.
Beat in the sugar and 1/2 cup of the butter.
Lightly oil a small loaf pan and line the base with waxed paper.
Oil the paper.
Spoon the mixture into the pan and smooth it down.
Cover the pan with foil and put it in the refrigerator for 12 hours.
Run a knife around the edges of the pan and turn out the chestnut cake onto a plate.
Put the chocolate into a bowl with the brandy or rum and melt it over hot water.
The chocolate must have the consistency of thick cream, so add a little water if the mixture is too thick.
Remove the bowl from the heat and stir the remaining butter into the chocolate, a piece at a time.
When the chocolate is smooth and glossy, spread it over the cake, using a knife dipped in hot water.
Set aside for 30 minutes or until the chocolate has set.