Apple Chestnut Triffles
Crumble the chocolate cake. Peel, core and cut the apples into 2-3 cm (approximately 1 1/4-inch) cubes In a saucepan, bring the apple cubes, butter, brown sugar and the chestnut puree to a simmer over low heat, stirring occasionally for 3-4 minutes. Remove from the heat.
Sprinkle with cinnamon and stir in the cake crumbs. Spoon into dessert glasses and refrigerate 1 hour.
Meanwhile, scrape the vanilla seeds into a heatproof bowl set over a pan of simmering water, whisk in the cream, egg yolks and sugar and whisk until light and thick. Refrigerate until cold.
Spoon the vanilla sauce over the chocolate cake mixture and serve.