Chocolate and chestnut cake
To end the Christmas meal that our friend Àngels Pallàs prepared at We Love Cooking, nothing better than a very easy Christmas cake to make that will surprise our guests.
Ingredients:
- 200 g of cooked chestnuts, peeled and chopped (they can be walnuts, hazelnuts or other nuts)
- 250 ml of milk
- a pinch of salt
- 50g brown sugar
- 3 egg yolks
- 1 tbsp cornstarch
- 30g butter
- 60 g of high cocoa content chocolate
- 350 cc of milk cream to mount
- A package of chocolate chip cookies
Preparation:
- Grease a round mold with oil and place it on top of the tray that we want to bring to the table. I advise you to put the bottom of the mold up to avoid the burr that some molds have to adjust the base. So we can remove the mold more easily.
- Dissolve the cornstarch with a little milk in a container and add the yolks and two tablespoons of sugar and mix well. We put the mixture in a saucepan .
- In another saucepan , bring the milk, the chopped toasted chestnuts, a pinch of salt and three tablespoons of brown sugar to a boil. Let's mix occasionally until it comes to a boil. When it has boiled three or four minutes we remove it.
- Slowly we are adding the milk with the chestnuts to the first saucepan and we cook the mixture without stopping stirring for three or four minutes. The mixture will thicken since the chestnut is a starch that we add to the cornstarch itself.
- Divide the mixture into two containers equally by eye. In one part (the one that has become smaller), we add the chocolate chopped into small parts and mix well (it will melt due to the temperature of the mixture itself). Let cool a bit.
- With the help of some rods, we assemble the milk cream to a soft point 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 completely dissolve.
- We put part of the chocolate cookies in the bottom of the mold making a base and cover with the mixture where we have put the chocolate. We 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 at least three or four hours.
- Unmold the cake and decorate it with a little cream on top (we can help from the bottom of a spoon). Add a little grated chocolate on top of the cream. It is served cold.
