Sardines & Chocolat

Ingredients

• 2 tins  Clement Faugier Chestnut Paste
• 5 eggs
• 7 oz butter
• 3 1/2 oz icing sugar
• 2 teaspoons liquid coffee extract

Directions

1. Fold the yolks of 5 eggs into the Chestnut paste, then add the softened butter. Beat well with a wooden spoon.
2. Add a pinch of salt to the 5 egg whites and whisk them stiffly. Fold into the mixture carefully, a small amount at a time, working from the bottom upwards.
3. Pour into a buttered Charlotte mold, pressing down well. Put in a moderate oven standing in a double pan and cook for 1 hour.  Allow to cool, then turn out of mold.
4. Pour the liquid coffee extract over the icing sugar and beat for 10 minutes. Ice the cake with an icing knife, beginning with the sides leave in refrigerator for 3 hours.

This recipe provided by Clement Faugier.