I had a history of chestnuts in the freezer that I decided to take out before the 'arrival of summer if it ever will come .......... ....... ... and here I made this cake without flour, whole chestnuts, chocolate ........ now and find out!
Ingredients: 1 kg of chestnuts
250 g ricotta 200 g of dark chocolate
4 eggs 300 g sugar 150 g butter
softened 150 g chopped hazelnuts
some liqueur to taste
procedure.
Peel the chestnuts and boil them. Let them cool a little, remove the skins and mash to a purée (I was already past the previously prepared and frozen).
In a bowl beat the egg yolks with sugar and Whip the egg whites until stiff.
Melt chocolate in double boiler and in another pan melt a little 'butter.
chop the hazelnuts.
Putting it all together in the past chestnuts, mix well. Finally
unire gli albumi, il liquore, e mescolare.
Imburrare una tortiera, versarvi il composto e infornare a 180° per 45-50 minuti.
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