1 h 30 min<\/p>\n
Difficulty: Easy<\/p>\n
This is a traditional recipe from my family in the Tarn region: chilled chocolate\u2013chestnut fondants. The southern part of Tarn is famous for its chestnuts, and we love using them. My family has been making this cake for generations. It’s quite rich, but absolutely delicious served with a good cr\u00e8me anglaise (vanilla custard).<\/p>\n
Makes 16 squares<\/p>\n
– Chestnuts \u2014 1 kg
\n– Baking chocolate \u2014 200 g
\n– Butter \u2014 150 g
\n– Sugar \u2014 120 g<\/p>\n
Total time: 25 h 50 min
\nActive prep: 1 h 30 min
\nCooking: 20 min<\/p>\n
Remove the outer skin of the chestnuts, then blanch them briefly. Cook the chestnuts in boiling water for about 20 minutes. While they are still warm, peel off the inner skins. Pass the peeled chestnuts through a potato ricer or mash them finely to make a smooth pur\u00e9e.<\/p>\n
Melt the butter and the chocolate together in a saucepan or in short bursts in the microwave. In a large bowl, combine the chestnut pur\u00e9e, the melted chocolate, the sugar, and the melted butter. Mix thoroughly until the mixture is completely smooth and homogenous. Pour the batter into a square chocolate mold or a pan suitable for cutting into squares.<\/p>\n
Refrigerate for 24 hours before serving so the fondants set properly.<\/p>\n\n\n