Chestnut Cream Gateau
|Sweetened chestnut puree||1 1⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
|Eggs||3 , separated|
|Superfine sugar||3 Tablespoon|
|Semisweet chocolate||2 Ounce|
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.