CHESTNUT CAKE RECİPE

Ingredients: 400 grams chestnut ½ glass powdered sugar 100 grams butter 100 grams bitter chocolate 3 tablespoon milk 1 packet vanilla (1 dessert spoon) 2 table spoon cognac To cover it with ganache; 100 grams bitter chocolate 1 tablespoon butter 1 tablespoon cream to decorate: powdered sugar and vanilla ice cream (optional) Ganache; Melt the chocolate using Bain-Marie technique, add the butter and cream and mix them. Directions: Cut an X on the chestnut without damaging them and boil them in a plenty of water. Remove the skins and put them aside. Mix the chocolate into the melted butter and add milk, vanilla and cognac in it. Mix this mixture with chestnut and the powdered sugar and put them in the food processor and have a smooth puree. Line a loaf pan with stretch film and put the puree in it. Freeze it in the deep freezer, then keep it in the refrigerator for a day, remove it from the loaf pan and put it on a wire rack, place a tray under it to catch the extra melted chocolate. To cover it, prepare the ganache and pour it over the chestnut cake to cover the top and sides evenly. Put it back in the deep freezer. Before serving it, remove it from the freezer and refrigerate for1-2 hours. Dust with powdered. Put a scoop of ice cream on a dessert plate and let it stand for a few minutes so it starts to melt. Then slice your cake and put it over the ice cream. If you’d like you can decorate it with fresh mint leaves. Pay attention! If you don’t want to boil the chestnut you can use canned chestnut puree. As the canned chestnut is sweet don’t add powdered sugar in