This is the inside of the Mont Blanc I love chestnuts, but before yesterday I had never eaten this cake. The preparation is a little long, but it is very good!
- Ingredients 1 kg of chestnuts
- 200-250 gr. about sugar
- 30 gr. cocoa
- 3 dl. milk
- 1 teaspoon of vanilla extract
- few tablespoons of rum (optional)
- whipped cream sweetened to taste
- chocolate chips (optional) or Marron Glace
Wash chestnuts, slit with a horizontal cut, place them in a pot covered with water and boil. Still warm, peel them and remove the skins to cover them also. Put the peeled chestnuts in a saucepan with the milk, vanilla and cook again, trying to crush them as much as possible with a wooden spoon. When the mixture begins to thicken add the sugar and cook. Remove the mixture from the heat and pass it to the mixer. Pick up the past in a bowl, add the sifted cocoa and rum to taste, stir well and let cool. Then move the mixture to the potato masher and then drop the noodles obtained on a platter, to form a sort of mound. Whip the cream with a pastry bag with star nozzle decorated the cake to taste garnish with chocolate chips or with marron glacé.
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