Chestnut Log

chestnutlog

227g canned chestnuts
2 to 3 tbsp brandy
7 tbsp butter
200g sugar
3 egg yolks
5 tbsp milk
400g of soft breadcrumbs
ΒΌ tsp vanilla extract
2 egg whites
85g grated semisweet chocolate

1. Drain chestnuts; reserve 4 chestnuts for decoration. Sprinkle remaining chestnuts with brandy. Allow to stand as long as possible.

2. In a medium blown, cream together butter and sugar.

3. Lightly beat egg yolks, stir into butter mixture. Gradually stir in milk.

4. Drain chestnuts. Finely chop chestnuts; stir into mixture along with breadcrumbs and vanilla.

5. Beat egg whites until stiff but not dry. Fold carefully into chestnut mixture.

6. Butter an 8-inch loaf pan. Pour mixture into prepared pan; smooth the surface. Cover with buttered foil or waxed paper. Secure with string. Steam gently by placing pan in a baking pan half filled with boiling water. Cover baking pan with foil or lid. Simmer over low heat 40 to 50 minutes.

7. Melt 28g 1 chocolate over low heat. Dip reserved chestnuts in melted chocolate. Let stand until firm.

8. Unmold chestnut log. Decorate with chocolate covered chestnuts and remaining grated chocolate.