To finish the Christmas meal prepared by our friend Àngels Pallàs on We Love Cooking, nothing better than a very easy-to-make Christmas cake that will surprise our guests.
Ingredients:
- 200 g of cooked chestnuts, peeled and chopped (you can use walnuts, hazelnuts or other nuts)
- 250 cc of milk
- A pinch of salt
- 50 g of brown sugar
- 3 egg yolks
- 1 tbsp of cornstarch
- 30 g of butter
- 60 g of high-cocoa-content chocolate
- 350 cc of whipping cream
- A package of chocolate cookies
Preparation:
- Grease a round mold with oil and place it on the tray you plan to bring to the table. I recommend placing the bottom of the mold facing up to avoid the burr that some molds have for adjusting the base. This way we can remove the mold more easily.
- Dissolve the cornstarch with a little milk in a bowl and add the yolks and two tablespoons of sugar and mix well. Leave the mixture in a saucepan.
- In another saucepan bring the milk, the chopped roasted chestnuts, a pinch of salt and three tablespoons of brown sugar to a boil. Stir occasionally until it reaches a boil. After it has boiled for three or four minutes remove it.
- Slowly add the milk with the chestnuts to the first saucepan and cook the mixture, stirring constantly for three or four minutes. The mixture will thicken since the chestnut is a starch that we are adding in addition to the cornstarch.
- Divide the mixture into two containers approximately equally by eye. In one portion (the smaller one), add the chocolate chopped into small pieces and mix well (it will melt from the temperature of the mixture). Let it cool a bit.
- With the help of a whisk, whip the cream to soft peaks and add it equally to both containers and fold gently. It is important that the mixture is not very hot so the whipped cream does not completely melt.
- Place some of the chocolate cookies on the bottom of the mold to form a base and cover with the mixture in which we put the chocolate. Make a second layer with the rest of the cookies and cover with the cream without chocolate.
- Cover the mold with plastic wrap and leave it in the fridge for three or four hours minimum.
- Unmold the cake and decorate with a little whipped cream on top (you can help yourself with the back of a spoon). Add a little grated chocolate over the whipped cream. Serve cold.
