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The term "pavé", from French, sounds romantic but actually means cobblestone. In cooking and baking it usually refers to a square or oblong block of food. Less romantic sounding, so we'll stick with pavé and nonetheless, this looks gorgeous and tastes even better.
Ingredients:
250g dark chocolate
250g chestnut puree
200g sugar
200g butter
2½ tbsp brandy
1 tsp vanilla extract
To decorate:
Cocoa powder to sprinkle Chocolate shavings
Method:
Grease and line a 20 x 10cm baking tin.
Gently melt the chocolate in a bain marie. Take off the heat once melted and smooth, leave to cool.
In a large bowl beat the butter and sugar until light and fluffy, then add the chestnut puree, brandy, vanilla and chocolate.
Mix until everything is incorporated. Pour this into the prepared tin, cover and place in the fridge to set.
When ready to serve, take out the fridge and sprinkle with cocoa powder and chocolate shavings.
Enjoy.
Gaby Van Clarke
Caramelised Spanish toast — or "Torrijas caramelizadas" — is a heavenly Spanish dessert that's especially beloved during Easter but enjoyed year-round for its rich, indulgent flavour and custardy texture...
You can fake it with the ‘head upside down and empty a can of hairspray’ trick, but I don’t recommend this. For volume that looks and feels natural and lasts, the following ideas help. The more techniques you use the more lasting the volume.
