Chocolate and Chestnut Loaf

• 15 1/2 ounces chestnut puree
• 6 ounces butter
• 4 ounces sugar, superfine
• 8 ounces chocolate (semi-sweet) dark
• 2 tablespoons brandy

1. Put better in bowl.
2. Beat until pale and creamy.
3. Add sugar and beat until fluffy andf light.
4. Add chestnut puree and beat until thoroughly blended and smooth.
5. Add melted chocolate, brandy and 1 tablespoon of water.
6. Mix thoroughly.
7. Brush a 2 pound bread tin lightly with oil and line with greaseproof paper and brush LIGHTLY with oil.
8. Put mixture into tin - flatten top and place lightly oiled greaseproof paper on top.
9. Cover tin with foil and refigerate for at least 8 hours.
10. Serve straight from fridge optionally decorated with piped cream and/or maron glace.

chestnut puree, butter, sugar, chocolate, brandy

Taken from recipeland.com/recipe/v/chocolate-chestnut-loaf-43675 (may not work)