Chestnut and Chocolate Charlotte
A Recipe for a Rich Dessert for Special Occasions
Unsweetened chestnut puree in an delicious twist to a traditional Chocolate Charlotte dessert
The secret to this decadently rich dessert is the unsweetened chestnut puree which is made from cooked, mashed chestnuts. At one time chestnuts were a staple in the European diet from peasants through to the higher levels of society and were used as vegetables, ground into flour for bread making and in many foods from breakfast through to desserts. Chestnuts are lower in fat and calories than other nut varieties and are the only nut that contains significant source of vitamin C. They also contain vitamin B6, potassium, calcium and iron making them a healthy addition to a dish or meal. They can be bought already pureed and canned and either sweetened or unsweetened making them easy to use in cooking. It can sometimes be difficult to find in stores but one should be able to get it from a good health food store or gourmet store.
Chocolate Chestnut Charlotte
Ingredients
- 200g – 300g Sponge Fingers (Also called Ladyfinger Biscuits)
- 200g Good quality cooking chocolate
- 300g Unsweetened chestnut puree
- 4 Eggs, separated
- 60g Unsalted butter
- Pinch of salt
- 275 ml Whipping cream
- 4 Tbsp Grand Marnier
- ½ cup Water
Procedure
- Lightly grease a 2 - 3 cup capacity bowl or pudding basin.
- Cut two strips of aluminum foil and line the bowl in a cross pattern and grease these too.
- Mix together the Grand Marnier and water in a shallow saucer or bowl. Dip the Ladyfinger biscuits in the bandy / water mixture and line the bottom and sides of the pudding basin with the biscuits.
- Melt the chocolate in a double boiler with half of the butter. When all the chocolate and butter is melted add the rest of the butter.
- When all this is melted add the chestnut puree, breaking up the lumps as it melts to make it smooth.
- Beat in the egg yolks and remove from the heat.
- Whisk the egg whites with the salt until stiff and then fold into the chocolate mixture.
- Pour half this mixture into the pudding basin with the ladyfinger biscuits.
- Arrange 2 – 3 biscuits on the top (not too many).
- Pour the rest of the chocolate mixture into the bowl.
- Finally cover the top with more of the brandy-soaked biscuits.
- Cover with foil and refrigerate for at least 12 hours.
To Serve
- Turn the Chocolate Charlotte upside down onto a plate and remove the pudding basin and the foil strips.
- Whip the cream adding a teaspoon of the Grand Marnier for flavour (optional)
- Spread the whipped cream all over the Charlotte (like icing a cake).
- Decorate with chocolate shavings.
