Very good !!

Today, we cook a seasonal product, as I told you yesterday Facebook, some great chestnuts of my people, The Fonsagrada, with my family, I collected when we were there recently. What gives satisfaction caught eating or cooking food for yourself!, Right?, addition to the fun and educational for children resulting. I leave some photos of that day, Fun day!

The cake that I propose today has a dense but soft texture, easily melts in the mouth and is a delicious combination. I wanted to serve with strawberries, which combine well with chocolate, but also what you could do with berries, born,..

I tell you now how I prepared.

Elaboration

  1. Preparmos a molde (of roscón, the plum-cake,..) and spread with butter.
  2. Wash the chestnuts and we cut them. We put the fire in a pot of boiling water and leave for five minutes. Once out of the fire, when they are drained and cooled slightly, the peel.
  3. We put in a saucepan, milk, sugar, salt and chestnuts. When the milk starts to boil, lower the heat and cook for about 20 minutes or until the chestnuts are tender. Beat with electric mixer until creamy and smooth fine chestnut. Leave to cool.
  4. Melt the butter in the microwave and add the chopped chocolate. After one minute, stir to mix until it forms a cream.
  5. In a bowl toss about 500 gr. of chestnut purée prepared above, eggs and flour, and beat with mixer. Add the chocolate and mix well until it becomes a smooth paste.
  6. We take into prepared pan and bake, in preheated oven at 180 º C, for about 40 minutes.
  7. Once out of the oven, let cool before removing from pan and sprinkle, later, with icing sugar.

I hope you liked! The original idea came from Gastronomíaycia and, as you see, is a simple recipe and more than suggestive. It's worth taking advantage of the great chestnuts prove there this year.

See you soon !!

Encar