Miniature Chocolate Chestnut Cakes
Makes 10-12 Slices or 8 dariole moulds
Preparation Time: 10 Minutes
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2 x 250g/9oz Jars Sweetened Chestnut Puree
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175g/6oz soft, unsalted butter
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300g/12oz dark chocolate, minimum 70% cocoa solids
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3 tablespoons dark rum
Step 1 - Beat the puree in a bowl until its smooth and then add the butter, beating again to make a well-blended mixture.
Step 2 - Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter in the bowl. Beat in the rum, and spoon and chocolate mixture into a 23 x 10cm loaf tin or 8 dariole moulds, lined with cling film, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before you smooth over the rest. Wrap the over hanging clingfim over the cake so that it is completely covered, and put it in the fridge to set for at least four hours, but a day or so in advance if you want.
Step 3 - Dont take the tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with crème fraiche or sour cream. Using cling wrap is much easier for unmoulding the dariole moulds but you do get the wrinkles on the outside which may or may not be a concern to you, especially if you pour some lovely luscious cream over it to create your own Mont Blanc.
Recipe adapted from Nigella Bites by Nigella Lawson