You are here

Chestnut Cream Gateau

admin's picture
Ingredients
  Sweetened chestnut puree 1 1⁄4 Pound
  Sour cream 1⁄3 Cup (5.33 tbs) (Creme Fraiche)
  Vanilla 1⁄2 Teaspoon
  Eggs 3 , separated
  Oil 1 Teaspoon
  Salt To Taste
  Superfine sugar 3 Tablespoon
  Semisweet chocolate 2 Ounce
  Butter 1 Ounce
  Cognac 3 Tablespoon
Directions

Put the chestnut puree in a bowl, add the sour cream (creme fraiche) and vanilla and mix well.
Add the egg yolks and mix thoroughly.
Oil the base of a 7 inch (18 cm) souffle mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Add a pinch of salt to the egg whites and whisk to firm peaks.
Add the sugar, whisking constantly.
Fold the meringue mixture into the chestnut puree and spoon into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the gateau to cool.
Turn out on to a plate and remove the non-stick parchment (greaseproof paper).
To make the frosting (icing), break the chocolate into pieces and melt in a bowl with the butter and cognac for 1 minute on HIGH.
Beat until the mixture is smooth and shiny.
Pour over the gateau and spread with a metal spatula over the top and sides.
Allow to harden.
Do not refrigerate as the chocolate will lose its luster.

Recipe Summary

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

Rate It

Your rating: None
4.258825
Average: 4.3 (17 votes)