And then... then I was sitting in blooming garden once. Behind long table, which was full of various delicacies - at my friend's Medovka place. When suddenly and unexpectedly the chestnut cake came. And I was immediately sure, that it was "SHE".
And - from that time I use to make it :) Don't be afraid, it's easy.
150 g chestnut puree
200 g of chocolate
150 g of butter
150 g of sugar
1/2 TS of vanilla essence or vanilla sugar
100 g nuts or almonds
250ml of vanilla cream (whipped cream with vanilla essence)
Slowly defrost the chestnut puree and prepare the baking form in advance at first.
Mix the egg yolks with the sugar until it turns into a light foam and then add nuts and vanilla essence.
Slowly melt chocolate and butter in a bowl or pot above steam, slowly stir until mixture is cool.
Add into the yolk mixture gradually and then mix also Chestnut puree and rum. You will get a thick, smooth paste.
Whisk the whites properly. Add them gradually into the masses, and stir very gently by hand.
Pour the batter into the form and let bake in the oven, temperature up to 170-180 ° C, about 45-60 minutes. Then try with toothpick. It should be firm to the touch, but inside a little suppler, it should not be completely dry, it should have a consistency almost like nougat.
The dough during baking goes up slightly, on the top it tends to develop cracks - that's OK. Carefully remove from oven and leave to cool. Assume that the cake will fall slightly. Allow to cool and carefully remove the mold. Cake is best after 24 hours and more ...
Serve with a scoop of vanilla or chestnut cream.
(Chestnut whipped cream - you will create by adding cream to chestnut puree (about 150 grams) and whisk until stiff. Easy. And very good. :)
|Little Restaurant in Brantes, France|
|and they have chestnut cake ...|