Turinois (Chestnut And Chocolate Cake)

• 1/4 teaspoon vegetable oil, to oil the pan
• 1 can chestnut spread or puree flavored with sugar and vanilla
• 2 tablespoons dark rum
• 1/4 cup unsalted butter, softened (2 ounces)
• 8 ounces bittersweet chocolate, melted (3/4 cup)
• 1 cup creme fraiche or 1 cup sour cream
• 6 -8 cookies

1. Oil a rectangular cake pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (about 12 inches long and 1 1/2 inches wide), and position it in the bottom of the pan so that the ends of the strip run up two opposite sides of the pan and extend a little beyond the edge; this will make the turinois easier to unmold at serving time. Put the chestnut spread in a bowl, and add the rum, soft butter and melted chocolate. Mix thoroughly to combine the ingredients well, then pour into the prepared pan. Cover with plastic wrap, and refrigerate for at least 4 hours (or up to a couple of days). At serving time, unmold the turinois onto a serving platter, and cut it into wedges. Spoon some creme faiche or sour cream over each wedge and serve, if you like, with a cookie.

vegetable oil, chestnut spread, dark rum, unsalted butter, bittersweet chocolate, creme fraiche, cookies

Taken from www.food.com/recipe/turinois-chestnut-and-chocolate-cake-403919 (may not work)