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November 2018

Easy Bread Recipes

Bundt Cake Recipes

Triple Chocolate Bundt Cake

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Chocolate and Chestnut Loaf Recipe

Chocolate and Chestnut Loaf recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chocolate and Chestnut Loaf recipe  PDF


15 1/2 oz Can unsweetened chestnut
Puree 6 oz Unsalted (sweet) butter
4 oz Castor sugar (v. fine grain)
8 oz Darkest plain chocolate
2 tb Brandy
Piped cream (optional) Maron glace (optional) Recommended to make 1 day ahead. Melt Chocolate (this should be at least 55 cocoa 75 is great). Put better in bowl. Beat until pale and creamy. Add sugar and beat until fluffy andf light. Add chestnut puree and beat until thoroughly blended and smooth. (a mi er is so much easier I didn't have one and found the best way to make sure it wasn't lumpy was to press the puree through a sieve first interesting te ture). Add melted chocolate, brandy and 1 tb of water. Mi thoroughly. Brush a 2lb bread tin lightly with oil and line with greaseproof paper and brush LIGHTLY with oil. Put mi ture into tin flatten top and place lightly oiled greaseproof paper on top. Cover tin with foil and refigerate for at least 8 hours. Serve straight from fridge optionally decorated with piped cream and/or maron glace. Note: This is a VERY rich desert a 3/4 inch slice is usually enough Time: about an hour (8 hours cooling) Source: My sister

Chocolate and Chestnut Loaf recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
111 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Chocolate and Chestnut Loaf recipe  PDF   Easy Bread recipes RSS   Thumsb up

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3 c Milk 1 c Rice uncooked 3 Anchovy fillets 1/2 lb Crabmeat, fresh cooked can substitute frozen or canned 3 c Chicken stock Salt freshly ground black pepper 1 c Heavy cream A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth. Bring the milk almost to the boiling point in a heavy bottomed saucepan. Add the rice and anchovy fillets. Simmer until the rice is well done. Remove from heat and add the crabmeat. Puree the soup in a blender or food processor. Return the pureed soup to a large saucep...

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