I had been eyeing off this recipe for awhile. You know when you see something and you think, this should potentially be really easy to put together and taste great BUT getting the key ingredient is going to prove a challenge. Well that’s what I faced with this; I wondered wherever am I going to get my hot little hands on some chestnut puree? I hit google, I looked around, and I despaired. I figured there would have to be some place nearby that would have something right? Some gourmet food shop I had not thought of. But, I couldn’t think of it, and so the recipe got shelved. When I then discovered, or rather re-discovered this recipe in my flavour of the month book I knew that I had to pick up the hunt again.
This time I had more luck, I found a couple of places easily who all confirmed they had it. I just needed wait until I could make the special trip down to them to get it. All of them were of course at least a 30 minute car drive away from me. So, I figured I’d just leave it until I could tie it in with another trip. No worries – I now knew it was on the agenda, it was going to happen so that made me feel a lot happier.
Then a few days later, I was perusing my local supermarket just waiting my turn at the deli section to get some sliced meat. When I turned to the speciality section and low and behold there were MANY little tins of chestnut puree. I nearly fell over with surprise. Really? Here?!!?! Not one to question too much further I dived on a tin, put in my trolley straight away and then promptly headed home to begin, I had everything now!
So I made the chocolate-chestnut refrigerator cake, and I was disappointed. My Flavour of the Month recipe fromNigella Bites didn’t live up to what I had hoped. The flavour didn’t pack any punch for me. I was disappointed….
Chocolate-Chestnut refrigerator Cake
500g chestnut puree (sweetened)
175g soft, unsalted butter
300g dark chocolate
3T dark rum
Beat the puree in a bowl until it’s smooth and then add the butter, beating again to make it blend well.
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 the chocolate mix into a loaf tin lined with cling film.
wrap the overhanging film over the cake so it is completely covered and put in the fridge to set for at least 4 hours.
don’t take the tin out until you want to eat it when you just unmould the cake and cut into thin slices.
suggestion: serve with creme fraiche or sour cream