Chocolate chestnut pie

Bring a pan (with a thick bottom) of water to the boil. Break the chocolate into pieces and put in a refractory bowl.

Place the bowl on the pan with the hot water and let the chocolate melt in a bain marie. Allow the chocolate to cool slightly.

In the meantime, preheat the oven to 175 ° C or gas oven position. 3. Coat the bottom of the spring form with parchment paper and grease the walls with butter.

Split the eggs. Beat the egg yolks, the sugar and the chestnut puree into a light and foamy mixture with a mixer.

Beat the egg whites stiffly. Add the sugar and continue to beat for about 1 minute.

Stir the melted chocolate through the egg yolk mixture. Fold the egg white foam into portions and mix well.

Spoon the chocolate foam in the spring form and fry the cake for 30 to 35 minutes until done. (If metal pin is inserted, it must come out dry.).

Remove the cake from the oven and leave to cool on a rack.

Melt the rest of chocolate in a bowl au bain marie and stir smooth. Remove the chocolate from the heat and stir in the egg yolks one by one.

Return the bowl to the pan and heat the chocolate sauce until it is thicker. Let the sauce cool down.

Beat the cream with the rest of the sugar until stiff. Scoop the whipped cream and cognac through the cooled chocolate sauce.

Remove the cake from the mold and place on a plate. Brush the top and sides thickly with half of the chocolate cream.

Put the cake and the rest of the cream in refrigerator for about 5 minutes. Brush again with the chocolate cream.

Garnish with your choice of thin chocolates, chocolate curls or sweetened petals.