Chocolate Chestnut Gateau
|Semisweet chocolate||1⁄4 Pound|
|Eggs||2 , separated|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
|Cognac||1⁄4 Cup (4 tbs)|
|Cane sugar syrup||1⁄4 Cup (4 tbs)|
|Creamed chestnut puree||1 Pound|
|Butter||1 Tablespoon (For Greasing)|
|Whipped cream||1 Tablespoon|
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.