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Verónica Pomata
Chocolate chestnut pie
A tasty French recipe. The vegetarian dessert contains the following ingredients: medium-sized egg.
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Ingredients
Directions
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Bring a pan (with a thick bottom) of water to the boil. Break the chocolate into pieces and put in a refractory bowl.
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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.
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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.
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Split the eggs. Beat the egg yolks, the sugar and the chestnut puree into a light and foamy mixture with a mixer.
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Beat the egg whites stiffly. Add the sugar and continue to beat for about 1 minute.
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Stir the melted chocolate through the egg yolk mixture. Fold the egg white foam into portions and mix well.
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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.).
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Remove the cake from the oven and leave to cool on a rack.
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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.
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Return the bowl to the pan and heat the chocolate sauce until it is thicker. Let the sauce cool down.
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Beat the cream with the rest of the sugar until stiff. Scoop the whipped cream and cognac through the cooled chocolate sauce.
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Remove the cake from the mold and place on a plate. Brush the top and sides thickly with half of the chocolate cream.
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Put the cake and the rest of the cream in refrigerator for about 5 minutes. Brush again with the chocolate cream.
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Garnish with your choice of thin chocolates, chocolate curls or sweetened petals.
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Nutrition
400Calories
Sodium2% DV55mg
Fat34% DV22g
Protein16% DV8g
Carbs14% DV41g
Fiber12% DV3g
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