Celebrating Independence Blog Hop - Final Day

The Blog Hop Spot

Welcome blog-hoppers for the first day of the Celebrating Independence Blog Hop.

I'm giving away a $50 Jewelry Shopping Spree.

To enter you do two things:

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1. Click the JOIN THIS SITE tab at the top of the righthand column and join (If you don't see the link, then you may already be a member).

2. Leave a comment on this post.

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Here's a yummy recipe to try. Come back all 4 days for more recipes. Save them for later though, so you can continue on your hop. Just click here to return to the list of blogs and pick you new destination.

Chestnut Cake

3/4 pound whole chestnuts, drained

1/2 cup unsalted butter

4 tablespoons dark rum 9separated)

16 ounces unsweetened chocolate chips (separated)

6 eggs

1/4 teaspoon salt

1/2 cups granulated sugar

1/2 cup heavy cream

Preheat oven to 350 degrees. Line bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.

Separate the eggs.

In a food processor puree the chestnuts with the butter and 4 tablespoons rum, scraping down the sides, until the mixture is smooth. Melt 10 ounces chocolate chips and add to mixture blending well. Add egg yolks one at a time.

In another bowl make meringe. Beat the egg whites, add salt, beat until soft peaks. Add the sugar a little at a time, beating until stiff peaks form.

Whisk one fourth of the meringue into the chocolate mixture, then fold in remaining meringe. Pour into prepared pan.

Bake at 350 degrees 45 minutes to an hour, or until a knife inserted comes out with crumbs adhering to it and the top is cracked. Let cool 5 minutes, remove and let cool completely.

Glaze: Melt 6 ounces of chocolate chips. In serparate pan bring to a boil 1/2 cup cream. Mix melted chocolate and hot cream, stirring until smooth and then stir in 1 tablespoon of the rum. Glaze the cooled cake with mixture.

Serve cake with whipped cream and chopped chestnuts or chocolate chips.