3 hr 30
By Patricia Lousada
A lovely chestnut dessert with a praline crust. It is served in slices with Crème Anglaise.
Cream the butter with the sugar until light and fluffy and then stir in the chestnut purée. Melt the chocolate, coffee and rum together in the top of a double saucepan and then beat it into the chestnut mixture. Line a 500 g (1</