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435 grs tin sweetened chestnut pur e (available in most supermarkets)
140 ml double cream or cr me fra che
50 grs butter (softened)
5 egg whites
80 grs caster sugar
300 grs dark chocolate , melted
6 tbsp plain flour
Pre-heat oven to 150C
Mix the chestnut puree with the double cream/cr me fra che and butter. Melt
until smooth. Whisk the egg whites in a bowl and gradually add the caster sugar
(when the egg whites start becoming firm) to make a meringue mixture.
Mix the chestnut mixture with the chocolate and flour and fold in the meringue
mix. Spoon into a lined caked tin (24cm approx.) and bake for 50 minutes. Let
the cake set at least 1 hour. I usually bake it well in advance so it becomes
like velvet in texture by the time I serve it. Serve with whipped cream.