---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes
       Yield: 10 servings
  15 1/2 oz Can unsweetened chestnut
       6 oz Unsalted (sweet) butter
       4 oz Castor sugar (v. fine grain)
       8 oz Darkest plain chocolate
       2 tb Brandy
            Piped cream (optional)
            Maron glace (optional)
   Recommended to make 1 day ahead.
   Melt Chocolate (this should be at least 55% cocoa -
   75% is great!).
   Put better in bowl. Beat until pale and creamy. Add
   sugar and beat until fluffy andf light. Add chestnut
   puree and beat until thoroughly blended and smooth. (a
   mixer is so much easier!!! I didn't have one and found
   the best way to make sure it wasn't lumpy was to press
   the puree through a sieve first - interesting
   Add melted chocolate, brandy and 1 tb of water. Mix
   Brush a 2lb bread tin lightly with oil and line with
   greaseproof paper and brush LIGHTLY with oil.
   Put mixture into tin - flatten top and place lightly
   oiled greaseproof paper on top. Cover tin with foil
   and refigerate for at least 8 hours.
   Serve straight from fridge optionally decorated with
   piped cream and/or maron glace.
   Note: This is a VERY rich desert; a 3/4 inch slice is
   usually enough!
   Time: about an hour (+8 hours cooling)
   Source: My sister