Chestnut and Chocolate Cake

Adapted from Fast Food My Way by Jacques Pépin (Houghton Mifflin Company, 2004)

(Serves 6-8)

Created by: Jacques Pépin

• 1/4 teaspoon vegetable oil, for oiling the pan
• 1 (1-pound) can chestnut spread or puree flavored with sugar and vanilla
• 2 tablespoons dark rum
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 8 ounces bittersweet chocolate, melted
• 1 cup crème fraîche or sour cream

• Oil a rectangular loaf pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (about 12 inches long and 1? inches wide) and position it in the bottom of the pan so that the ends of the strip run up two opposite ends of the pan and extend a little beyond the edges; this will make the dessert easier to unmold at serving time.
• Alternatively, if you don't want to unmold the dessert, you can use a serving bowl or terrine.
• Put the chestnut puree in a large bowl, and add the rum, butter, and melted chocolate. Mix thoroughly to combine, then pour into a pan or bowl. Cover with plastic wrap, and refrigerate for at least 4 hours (or up to a couple of days).
• At serving time, unmold the cake onto a serving platter, and cut it into 6 to 8 slices or spoon it out of the bowl. Spoon some crème fraîche or sour cream over each slice and serve.

TIP: You do need to plan for this dessert: it needs to chill for at least 4 hours. It can be made a day ahead.

January & February 2005

Photographer: Jenny Doll

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