Kiss of Chestnuts

Bacio di Castagne

Ingredients for the Cream:

  • 500 g Boiled Chestnuts
  • 1 packet of Vanilla extract or better fresh Vanilla
  • 1 Tablespoon of Rum
  • 200 ml of Milk
  • 2 tablespoons Raw brown sugar  (or 4 if you are not the other kind of sugar)
  • 2 tablespoons Peruvian brown sugar

Ingredients for the Base:

  • 50 g Bitter Cocoa powder
  • 100 g of flour
  • 150 g of chestnut flour
  • 3 eggs
  • 125g butter
  • 170 g Sugar
  • vanilla
  • Yeast for Cakes

Baking 45 minutes at 180 °

For the cream: engrave the chestnuts and place in a covered pot of water and cook (timing varies by the size of chestnuts). Once cooked, drain and let them cool. Once cooled to arm yourself with patience and clean the chestnuts. Now whisk by adding half of the milk a little at a time. Now add the sugar, vanilla and rum and mix well. Add more or less milk until the desired density.

For the base: Mix and sift the cocoa, different flour and baking powder. Line the mold with butter and flour. Separate egg yolks and egg whites and whip latter. In a bowl mix the egg yolks with the sugar, then add the butter and mix until you get a nice fluid cream. Add vanilla. Now add the flour mix and cocoa a little at a time, stirring well, eliminating any lumps, continue until you finish the mix. Now add the egg whites a little at a time, being careful to stir the mixture from the bottom to the other so as not to disassemble the egg whites. Now it’s time to pour the mixture into the pan and bake for 45 minutes at 180 degrees.

Once cooked, remove from oven and let cool. Cut it in half and garnish it! I have not decorated because I had it for breakfast, for a change, but you can decorate it as you like … with chocolate and cream, maybe with Maron glace!




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