Gateau Turinois Recipe From L’Olivier Restaurant

From L’Olivier restaurant, New York, New York.  Georges Magerus, chef

Note: In 1977 (less than a year before this recipe) New York Magazine called this Gateau Turinois “brilliant”.

Difficulty: Average
Make Ahead
Serves 6

Ingredients:

• 1/4 pound butter
• 5 ounces bittersweet chocolate
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 cup Grand Marnier
• 1 pound puree of chestnut

Instructions:

1. Melt butter and chocolate in top of a double boiler over hot water and moderate heat.
2. When melted, pour into a mixing bowl and add sugar, vanilla and Grand Marnier.
3. Beat gently until smooth, then add the puree of chestnut.
4. Line a loaf pan with aluminum foil.
5. Brush it with sweet butter or oil, and press the mixture firmly into the pan.
6. Cover and refrigerate at least 4 hours.
7. When ready to serve, remove pan and foil, and serve as is or with whipped cream or a light vanilla sauce on the side.