To finish off the Christmas meal prepared by our friend Àngels Pallàs at We Love Cooking, there is nothing better than a very easy-to-make Christmas cake that will surprise our guests.
Ingredients:
- 200 g cooked chestnuts, peeled and chopped (can be walnuts, hazelnuts or other nuts)
- 250 cc of milk
- A pinch of salt
- 50 g brown sugar
- 3 egg yolks
- 1 tbsp cornstarch
- 30 g butter
- 60 g of chocolate with high cocoa content
- 350 cc of whipping cream
- A package of chocolate cookies
Preparation:
- Grease a round mould with oil and place it on the tray you want to serve. I recommend placing the bottom of the mould facing upwards to avoid the burr that some moulds have when adjusting the base. This way you can remove the mould more easily.
- Dissolve the cornstarch with a little milk in a bowl and add the yolks and two tablespoons of sugar and mix well. Place 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 the boil. Stir occasionally until it comes to the boil. After it has boiled for three or four minutes, remove it from the heat.
- Slowly add the milk and chestnuts to the first saucepan and cook the mixture, stirring constantly, for three or four minutes. The mixture will thicken as the chestnut is a starch that we add to the cornstarch.
- We divide the mixture into two containers in equal parts by eye. In one part (the one that is smaller), we add the chocolate chopped into small pieces and mix well (it will melt due to the temperature of the mixture). We let it cool a little.
- Using a whisk, whip the cream until soft and add it in equal parts to the two containers and mix gently. It is important that the mixture is not too hot so that the whipped cream does not dissolve completely.
- We put some of the chocolate cookies on the bottom of the mould, making a base, and cover it with the mixture where we have put the chocolate. We make a second layer with the rest of the cookies and cover it with the cream without chocolate.
- We cover the mold with plastic wrap and leave it in the refrigerator for at least three or four hours.
- We unmold the cake and decorate it with a little cream on top (you can use the bottom of a spoon to help you). We add a little grated chocolate on top of the cream. Serve cold.
