Maronnier
Chocolate truffle pie
- 200 GRAM CHOCOLATE CHIP COOKIES
- 75 GRAM BUTTER, melted
- 400 GRAM CHOCOLATE
- 2 CUPS CREAM
- 75 GRAM ALMOND PASTE, crumbled
- 1/2 CUP ORANGE LIQUEUR
- 4 TBSP SUGAR
- 50 GRAM SHAVED ALMONDS
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.
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