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Preparation time 15 minutes plus 15 for decoration
Ingredients:
• 3tbsp milk
• 2tbsp sherry
• 225g (8oz) sweetened chestnut puree (tinned)
• 15 Plain rectangular biscuits
• 150ml (¼pt) double cream, whipped
• 100g (4oz) plain chocolate
• 2tsp water
• 25g (1oz) butter, softened
• 5 walnut halves
Preparation:
1. Mix the milk and sherry together. If the chestnut puree is very hard, turn it into a bowl and beat to soften it.
2. Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top.
3. Soak 3 more biscuits and place then on top of the whipped cream. Spread these with half the chestnut puree. Repeat these two layers, ending with biscuits.
4. Melt the chocolate with the water in a small pan set over a heat. Beat in the butter.
5. Pour the chocolate over the biscuits and when nearly set, decorate with the walnut halves.
6. Refrigerate for at least 2 hours before serving.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p42'
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