Calamity Jane Posted December 3, 2010 Share Posted December 3, 2010 Prep 30 mins plus chilling Serves 10 - 12 23cm (9in) springform cake tin For the Base 100g skinned hazelnuts (I actually used a bag of ready roasted chopped) 75g walnut halves 75g melted unsalted butter 50g dark soft brown sugar 1tsp cinnamon For the Topping 359g good quality dark chocolate 175g softened unsalted butter 100g caster sugar 6 large free range eggs 1tsp vanilla extract 1 x 435g tin unsweetened chestnut puree 100ml double cream 2tbsp brandy or dark rum creme fraiche to serve 1. Place nuts on baking tray and roast (if not already roasted) for 10mins, leave to cool and the grind briefly in food processor. leave co"Ooops, word censored!". Mix with the melted butter, brown sugar and cinnamon, and press into the base of the cake tin. Chill while you make the topping. 2. Gently melt the chocolate. Beat the butter and caster sugar together until creamy, then gradually add the eggs and vanilla extract, beating all the time. Add the chestnut puree and the melted chocolate and beat until everything is thoroughly mixed. 3. Pour the mixture over the nut base and chill in fridge for 4 hours before serving. CAN BE FROZEN per serving 722-602cals, 52-43g fat, 24-20g sat fat, 55-46g carbohydrate. Quote Link to comment Share on other sites More sharing options...
Daphne Posted December 3, 2010 Share Posted December 3, 2010 Sounds like a winning Christmas dessert to me Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 3, 2010 Share Posted December 3, 2010 I've been looking for something like this - thanks Quote Link to comment Share on other sites More sharing options...
