This dish makes for a great snack or dessert and combines chestnut and chocolate together.
Preparation time
15 min
Ingredients For
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x 2
Preparation
1
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.
2
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.
3
Remove the cake from the pan and let cool. Cut into slices and serve with whipped crème fraîche or custard.
Pair with
PDO Banyuls Rouge, Rivesalte Rouge, Arbois Blanc, Côte-du-Jura Blanc, Champagne.
