Chestnut cake with rum sauce
Instructions
Whip the egg yolks with sugar for 20 minutes.
Meanwhile prepare a cream that will keep warm with melted butter in a double boiler, chestnut flour, chocolate and rum.
When the egg yolks will be assembled incorporated the flour gently with a spatula and add the cream a little at a time.
Pour into buttered moulds the mixture and cook in the oven at 150 degrees for 25 minutes.
Now we boil the milk with the lemon peel, cinnamon and cloves.
Whip the egg yolks with the sugar for 5 minutes, add the cornflour, stir and then pour the rum.
When the milk boils, pour eggs mounted and stirring rapidly passes immediately to the colander; put on the stove to thicken a little (by blowing on a wooden spatula, when it is ready, a pink).
Served in a hot pot before the sauce then Patty sprinkled with icing sugar and garnish with pine nuts.
Ingredients and dosing for 8 persons
- 2 whole eggs
- 1 egg yolk
- 25 G = = 00 Flour
- 125 g of butter
- 75 g of chestnut flour
- 25 g of chocolate
- 1 cl of rum
- Vanillin
- Pine nuts
- Rum sauce:
- 50 cl of milk
- 30 g of potato starch
- 100 g of sugar
- 50 g of rum
- 5 egg yolks
- Lemon zest
- Cinnamon
- Cloves