Chocolate and chestnuts cake

Chocolate and chestnuts cake


250g dark chocolate with at least 60% cocoa 250g butter 250 g peeled and roasted chestnuts 125g whole milk 125g vegetable cream 4 large eggs, separated 125g caster sugar


To clean the chestnuts with a knife make crosswise cuts of their bark. Put them in a deep pan. Put it in a preheated 180 degrees oven for 30 minutes. During this time the chestnuts will burst. Allow them to cool completely, then clean them by scabs.

Preheat oven to 170 degrees Celsius, if your oven is “weak”, heat it to 180 degrees. Buttered up the cake pan and sprinkle lightly with flour. In a saucepan, combine the milk and cream, add the cleaned and roasted chestnuts, boil.

Remove from the heat and puree in a blender until a mix. Over steam or in a microwave, melt chocolate with butter. In a bowl beat egg whites with 3 tablespoons sugar to a thick mixture of meringues. Pour it into another bowl and place in refrigerator for now. In the same bowl combine...
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