Chestnuts pudding (2)
Instructions
Drill a cut in each chestnut, then put them all in a saucepan and cover completely with water, add salt and let them boil.
Peel still hot and immediately put them in a sieve: stir chocolate amaretti reduced first to mush, icing sugar (minus two tablespoons), 150 g of butter to the alkermes: mix the ingredients well, then whip the cream and gently 1/3 incorporatene to the mixture.
Grease a pudding mold with the central hole and the smooth walls and pour the mixture drawing surface with the back of a spoon.
Put in refrigerator for 3 hours and then, at the appropriate time, remove the mold and immerse it for a few seconds in boiling water to slide out more easily the pudding.
Turn the cake on a serving platter and cover cream inside (you have sweetened with sugar remained) using a spatula.
Sprinkle with cocoa powder using a tea strainer and serve.
Ingredients and dosing for 6 persons
- 1000 g of chestnuts
- Salt
- 200 g of grated dark chocolate
- 150 g of amaretti biscuits
- 200 g of icing sugar
- 170 g of butter
- 1 glass of alkermes
- 1 glass of cream
- Cocoa powder