Chestnut Cake

Technical stages for Chestnut Cake :

• Cook the chestnuts 20 minutes in boiling salted water.
• When finished, drain them and peel them.
• Pass them through a food mill.
• Add 200 g butter, 200 g caster sugar, 3 whole eggs and the vanilla to the still warm chestnut purée.
• Mix.
• Pour half of the obtained mixture in a buttered baking mold.
• Store in the fridge.
• Mix the almond powder with 75 g sugar, 1 egg yolk and the cocoa powder.
• Add 75 g butter to this pommade.
• Pour this preparation in the baking pan which contains the first mixture.
• Cover with the rest of the chestnut preparation.
• Place in the fridge for 4 hours.
• Cream: Cook the sugar at 121°C.
• Pour it on the egg yolks while beating with an elctric whisk on low speed.
• Whisk until completely cooled.
• Add the softened butter and finally the cooled melted chocolate.
• Remove the cake from the pan and coat with chocolate butter cream.
• Decorate with grilled split almonds. Serve.