Ingredients
- 150g dark chocolate
- 750 g of chestnuts in a jar
- 1 vanilla pod
- 33 cl of water
- 450 g brown sugar
- 5 eggs
- 150g butter
- 1 1/2 heaping tablespoon(s) of flour
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a little cocoa for finishing
Preparation
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Using a small knife, open the vanilla pod and collect the seeds. In a large saucepan, pour the water and brown sugar. When the mixture is boiling and the sugar has melted, add the chestnuts, vanilla pod and seeds. Cook for 25 minutes – the chestnuts should be tender. Using a hand blender, puree the mixture. You can pass it through a sieve to obtain a smooth mixture.
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Preheat the oven to 180°C (th. 6). Melt the butter and chocolate in a bain-marie. Beat the eggs into an omelette, add the chestnut cream, the butter-chocolate mixture then the flour.
Mix well until you obtain a homogeneous mixture. Pour into a buttered mold and bake for 25 to 27 minutes. -
Sprinkle with a little cocoa when removed from the oven. Enjoy warm or cold.
