Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 55 minuti |
Ingredients
| 700 g | boiled chestnuts or marrons |
| 500 mL | Sterilgarda microfiltered whole milk |
| 200 g | sugar |
| 210 mL | whipping cream Sterilgarda |
| 1 sachets | of vanilla |
| 60 g | dark chocolate |
| 30 mL | rum |
| 2 | ready sponge cake discs |
| q.b. | cake moisturizer |
| q.b. | whipping cream Sterilgarda |
| q.b. | marron glacé to decorate |
Prepare this recipe with:
Preparation
- Place the chestnuts in a large pot, cover with Sterilgarda Whole Milk and 100 ml of Sterilgarda Whipping Cream. Cook over low heat until the chestnuts are completely broken down – this will take about 20 minutes.
- When they are almost ready, add the sugar, let it melt and turn off the heat.
- Blend with a hand blender, add the sifted cocoa, the remaining Sterilgarda Whipping Cream, the rum and the vanilla. The mixture should be a fairly solid paste: if it is too liquid, thicken it.
- Compact the mixture and let it cool before transferring it to a potato masher.
- On a serving dish, place a disk of sponge cake (to reduce the time you can also use the ready-made one), moisten it with the cake syrup and fill it with plenty of whipped Sterilgarda Whipping Cream.
- Repeat for another layer.
- Take the potato masher and start squeezing the chestnut paste, letting the mixture fall directly onto the cake. This way it will take on the characteristic appearance that distinguishes it.
- As a final decoration, complete your Mont Blanc cake with some marron glacé.
- Leave to rest in the refrigerator until ready to serve.
Score the chestnuts with a knife and throw them into boiling water to boil for about 30 minutes Coarsely chop the dark chocolate and pour it into a bowl ...
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