Brown pave
Instructions
Boil the chestnuts initially placing them in plenty of cold water.
Passatene Peel and the pulp through a sieve.
Melt the chocolate in a little water and let it cool.
Meanwhile, work the butter, which you removed from the refrigerator in advance, to cream.
Whip the egg yolks with sugar until mixture is clear that join the melted chocolate and butter cream worked.
Work the mixture to form a smooth cream, to which you will add the chestnut puree, and flavour it with kirsch (or other liqueur to your liking).
Then lined a rectangular mold with ladyfingers on the bottom and sides that spruzzerete with a syrup made with rum, sugar and water.
Pour on the bottom of the mould so covered with a layer of sweetened chestnut purée, then a new layer of ladyfingers soaked in syrup, cream, and still finish the layers with the ladyfingers.
Cover with wax paper (or aluminium), posatevi on a light weight for about 4 hours.
Dessert, turn out to serve him and guarnitelo with thick sauce of chocolate obtained by melting the chocolate in very little water and incorporate 2 spoonfuls of fresh cream, and whipped cream.
Ingredients and dosing for 4 persons
- 2 eggs
- 50 g of sugar
- 150 g of chocolate
- 125 g of butter
- 400 g of chestnuts
- 1 dram of kirsch
- Biscuits savoiardi
- Rum and sugar to the syrup
- For the garnish:
- 150 g of chocolate
- 2 tablespoons of creme fraiche
- Whipped