Le Turinois (Chocolate Chestnut Cake)


  • 1 kg chestnutWater to cover

    350 ml milk

    1 tsp toasted fennel seeds

    125 gm butter

    125 gm castor sugar

    250 gm chopped bitter chocolate

    1/2 tsp vanilla essence

    1-2 Tbsp rum


Put chestnuts in a pan. Cover with cold water and milk. Simmer until tender and drain.

Peel and mash chestnuts.

Mix cream, butter and sugar with melted chocolate in 75 ml water.

Once it’s cool add it to the butter mixture and chestnuts. Flavor with vanilla and rum. Mix well.

Pour into an oiled and lined tin. Chill overnight. Turn out and serve with cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s