This near-flourless decadent chocolate treat is an easy crowd-pleaser.
200 g dark chocolate
160 g) butter (I used salted)
3 large eggs
1 x 500 g tin of Crème de Marron (sweetened chestnut cream)
1 rounded Tbs plain flour
Preheat the oven to 180°C. Line a 20cm springform pan with baking paper.
Break the chocolate into squares into a heatproof Pyrex bowl. Cut the butter into blocks and add to the bowl, then set the Pyrex bowl over a saucepan of boiling water on the stove (do not let the bowl touch the water). When the chocolate is mostly melted, remove from the heat and stir stir until the chocolate is completely melted and the mixture blended and smooth. Allow the mixture to cool until it is lukewarm.
Break the eggs into a large mixing bowl and beat well until blended, then whisk in the chestnut cream. Slowly add the chocolate mixture while continuing to whisk. Sift in the flour and mix well.
Pour the mixture into the prepared springform pan and bake for about 30-40 minutes, until the fodant is set in the centre, slightly puffed and cracking a little.
Remove from the oven and allow to cool to room temperature before serving. Mine was served at a pre-Christmas dinner, accompanied by thick brandied cream.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2012/12/chocolate-chestnut-fondant.html