Chestnut Cream Fondant
This dish makes for a great snack or dessert and combines chestnut and chocolate together.
- 2 cl
- 0.25 c
- 0.50 c
Whisk the eggs, then add chestnut cream. In a pot, melt the butter and chocolate on very low heat. Add to the egg mixture.
Line a cake pan (8 inches) with baking paper and butter it.
Pour the mixture into the pan.
Bake for 15 minutes at 325 °F. Cover the top of the cake with aluminum foil and return to the oven for 15 minutes. The cake must remain moist.
Remove the cake from the pan and let cool. Cut into slices and serve with whipped crème fraîche or custard.
PDO Banyuls Rouge, Rivesalte Rouge, Arbois Blanc, Côte-du-Jura Blanc, Champagne.