Chocolate-Chestnut Decadence with Brandy Creme Anglaise

Decadence:

1 jar (700g or 8 oz.) cooked chestnuts

10 T. unsalted butter

8 oz. semisweet chocolate, finely chopped

4 eggs

� cup sugar

2 T. brandy

Creme Anglaise:

1 cup milk

3 egg yolks

3 T. sugar

1 T. brandy

Steps: To prepare the decadence: In a food processor, puree chestnuts. In the top of a double boiler over hot water, melt butter with the chocolate. Remove from the heat as soon as chocolate is almost melted. Stir until completely melted. Cool 5 minutes.

Combine melted chocolate with pureed chestnuts and process until smooth, about 3 minutes. There will still be a slight graininess due to the chestnuts. Transfer to a bowl and set aside.

With an electric mixer, beat eggs with sugar until triple in volume. Beat in brandy. Gently fold a third of the beaten eggs into chocolate mixture; fold in remaining eggs until blended.

Transfer to a 9-inch cake pan that has been lined on the bottom with wax paper or parchment. Bake in a preheated 400-degree oven for 15 minutes. It will still be very soft. Cool in the pan. Cover tightly with aluminum foil and freeze overnight.

To prepare creme anglaise: Heat milk in a medium saucepan over medium heat. Whisk together the egg yolks and sugar. Whisk the hot milk into the egg mixture and pour back into the pan. Cook over medium heat, about 4 to 5 minutes or until thickened; stir constantly. The sauce should coat the back of a spoon. Transfer to a bowl and cool slightly; stir in brandy. Cover and chill.

Not more than 2 hours before serving, run a thin knife around the decadence. Place on top of a stove-top element that has been set to low for 1 to 2 minutes to loosen. Unmold onto a glass serving plate and refrigerate until ready to serve.

Coat dessert plates with some of the sauce. Cut decadence into wedges and place on top of the sauce. Serve immediately.

Note: The decadence can be served with lightly sweetened whipped cream instead of the sauce.

12 servings