Preparation 10 mn

Rest 2h

Cooking 20 mn

Ingredients :

  • 400 g of chestnut cream
  • 150 g of dark chocolate
  • 140 g of butter
  • 3 "big" eggs
  • 90 g of chestnut flour
  • 100 g of sugar

Beat the sugar and the eggs until you get a light cream then add the flour and the chestnut cream. Melt the broken chocolate in small squares with the butter. Heat over very low heat. As soon as the squares are soft, remove the fire, turn to smooth. Mix with the dough. Pour into a mold, bake for about 20 minutes in the oven preheated to 200 ° (Th 6) the heart must be taken but still flexible. Tip: let stand for 12 to 24 hours before tasting: the longer it waits the more the fondant becomes soft. The +: you can put on each part of the whole thick cream or liquid whipped cream.