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Chocolate Chestnut Gateau

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Ingredients
  Semisweet chocolate 1⁄4 Pound
  Butter 2 Ounce
  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)
  Maraschino cherries 10
  Whipped cream 1 Tablespoon
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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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