Chocolate Desserts Recipe - Chestnut Mont Blanc

Ingredients

• 2 x 6 inch (15cm) square sponge cake layers

• 1/2 cup (125ml) rum

• 3 oz (90g)N dark or semisweet baking chocolate

• 16 oz (450g) can sweetened chestnut puree

• 2/3 cup (165ml) whipping cream

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Method:

1. Sprinkle cake layers with 5 tbsp (75ml) of the rum. Melt chocolate in bowl over pan of hot water and stir it into chestnut puree  with remaining rum.

2. Whip cream until just thick, and fold half into chestnut mixture.

3. Sandwich cake layers with some of chestnut mixture and transfer to a serving plate. Pipe or spread remaining chestnut mixture around and on top of sponge cakes.

4. Put remaining cream in a piping bag fitted with a small star nozzle. Decorate top of dessert with a large swirl or cream pipe small rosettes around base.