Cook the chestnuts
20 minutes and puree them with the cream and the egg yolks. Whisk the
egg whites until they are fluffy. Add the sugar, keep whisking. Carefully
stir the egg whites and the flour through the chestnut mixture. Put
this batter in a greased baking pan. Bake the cake 45 minutes at 180
degrees Celsius and allow
it to cool down. Heat the cream and dissolve the chocolate. Brush this
muxture over the cake. Put the cake in the fridge for two hours before
serving.
Maronnier is the French
word for chestnut tree.
|
Crumble the cookies
finely and mix with the butter. Put this mixture on the bottom of a
greased baking pan and push it together with the back of a spoon. Melt
the chocolate with 2 tablespoons cream. Add the almond paste and the
liqueur and stir. Whip the rest of the cream with the sugar and add
this to the chocolate, stir. Pour the mixture on the cookie bottom and
sprinkle with shaved almond. Refrigerate the pie for at least 3 hours
before serving.
|
