Chocolate and chestnut cream softy cake
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I did it, Yummy !
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The advice : With homemade chestnut cream, it's way better !
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- 1/4 lbs of black chocolate
- 2/3 lbs chestnut jam
- 2/3 cup of ground almond
- 1/5 cup of butter
- 1 tablespoon of vanilla sugar
- A pinch of salt
- 3 eggs
- In a saucepan melt chocolate and butter slowly.
- Then, outside the hot, add chestnut cream and mix it.
- In a big bowl, add egg yolk with vanilla sugar and mix them. Then add the mix of chocolate.
- Then add ground almonds and mix it.
- Whip egg-whites to a light mousse with a pinch of salt.
- Add white eggs to the previous mix and mix them slowly with a wood spoon.
- Pour the dough in a can pan.
- Bake in the oven at 160°C/320°F for 30 minutes. The cake should be soft inside.
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