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Ingredients
MIni Chestnut Cakes
- For the cakes
- 500 grams Chestnuts
- ½ tsp salt
- ½ Vanilla bean
- 1 egg
- 100 grams sugar
- 100 milliliters Whipped cream
- 1 Vanilla bean (split and scraped)
- 1 tsp Cocoa (dark)
- For the glaze
- butter (for the pans)
- 50 grams Dark chocolate
- 150 milliliters Whipped cream
For the cakes: Cut an 'x' on the top of the chestnuts and place in 1 liter of boiling water. Cook for approximately 10 minutes at a full boil. Drain and place in a bowl. Pour cold water so that all the chestnuts are covered with water. Let stand for 5-10 minutes and drain. Remove the chestnuts from the shell and peel the skin away.
Place the chestnuts in 1/2 liter (approximately 2 cups) of water and bring to a boil. Let boil for about 30 minutes. Press the chestnuts through a sieve and set aside 200 grams (approximately 3/4 cup). Preheat the oven to 200°C (approximately 400°F). Separate the eggs. Beat the egg whites until stiff.
Mix the egg yolk with the cream, vanilla, cocoa and chestnut puree. Fold the egg whites into the yolks. Spread the mixture over 4 buttered tartlet pans and bake in a preheated oven for 30-35 minutes.
To garnish:
Turn out the cakes onto a wire rack and decorate with the melted chocolate. Whip the cream until stiff and serve with the cakes.