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Listmates, I found this at www.stylenetwork.com/Shows/Nigella/recipes/cake.html. Haven't made it yet but looks good, easy, and elegant.

Chocolate Chestnut Refrigerator Cake

18 ounces sweetened chestnut puree
3/4c soft, unsalted butter
11 ounces of bittersweet chocolate, minimum 70 percent cocoa solids
3 tablespoons dark rum

Beat the puree in a bowl until it is smooth.  Then add the butter, beating again to make a well blended mixture. Melt the chocolate and let it cool slightly, before adding it to the chestnuts and butter in the bowl. Beat in the rum and spoon the chocolate mixture into a 8 1/2 x 4 1/2 loaf tin, lined with plastic wrap, in two batches, making sure the first layer reaches the corners and sides of the bottom of the pan, before you smooth the rest. Wrap the overhanging plastic wrap over the cake, so that it is completely covered. Put it in the refrigerator to set for at least 4 hours, but a day or so in advance if you want.
 Don't take the loaf pan out of the refrigerator until you want to heat it. Then you just unmold the cake, cut it into thin slices and serve with crème fraiche or sour cream.
Makes 10-12 servings



Clare MA

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