(or 1 can spread ± 400 gr)
2 tablespoons lemon juice
1 tablespoon cocoa
"Whip it" (cream stabilizer)
8 complete cooked chestnuts
1 dark chocolate bar
oven, springform Ø 22-24 cm
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How to prepare:
Cross cut the chestnuts with a sharp knife. Place on a plate in the hot oven till the peel bursts. Remove the peels (hot !) and cook in little water with a pinch salt.
Mash the chestnuts well (or use canned chesnuts).
Preheat the oven to 150°C/300°F (fan oven 135°C/275°F). Beat the egg whites to peaks and add sugar, lemon juice and cocoa. Fold 3/4 parts of the chestnut puree in. Line a springform with baking paper and spoon the mixture in. Bake the pie 50 minutes. Let the pie cool and cut horizontal.
Beat the cream with sugar and "Whip it" to stiff peaks and fold the rest of the puree in. Cover with a part the bottom layer and place the second layer. Cover the outside with the rest of the chestnut cream and roll through the hazelnut crunch. Dip the complete chestnuts in the au-bain-marie melted chocolate and divide over the pie.
First published: April 12, 2003, Netherlands
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