Try this delicious cake recipe:
*For a cake springform pan of 220 mm ø or alternatively a cake pan of 22 to 240 mm length 1. Defrost the chestnut puree. Chop chocolate into small pieces. Warm the cream with the vanilla sugar. Remove from the heat, add the chocolate and stir until dissolved.
2. Stir 40 g chestnut puree with the chocolate mixture until smooth. Add crème fraîche and liqueur. Coarsely chop the meringues, leave the ladyfingers whole.
Line baking pan with plastic wrap or parchment paper. Line the bottom with x biscuits or possibly meringues. Layer chocolate mixture with remaining ladyfingers or possibly meringues in the pan . Finish with biscuits or meringues. Cover and leave to set in the icebox for six hours or possibly overnight. 4.
4. melt the cake glaze in a bain-marie according to the instructions. Remove cake from mold, cover with glaze and let set. Pour chestnut puree into vermicelli press and press decoratively over the top. Sprinkle with fine sugar. Cut into slices and place on table when cooled.
Kitchen practice variations:
Cook the chocolate mixture as follows: dissolve chocolate (without cream) in a warm water bath. Whisk two very fresh egg yolks with 50 grams of sugar until creamy. Add liqueur, melted chocolate and 150 grams of soft butter, mix. Add 400 grams of crème and chestnut puree fraîche. Now pour in layers