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Ingredients

Instructions

Recipe for 8 servings
Melt the chocolate with 2 tablespoons water in a thick based saucepan over a low heat.
Pour the chestnut puree into a bowl, mix in the softened butter, then add the melted chocolate, half the icing sugar and the rum. Mix well.
Pour into the loaf pan and refrigerate for at least 24 hours.
Turn out the log onto the loaf plate just before serving, and cut both ends diagonally. Use a fork to make lines over the surface, and sprinkle the rest of the icing sugar over the top.