Chestnut cake I

500 g chestnuts, weighed after hulling

2 Tablespoons water

125 g butter, softened

2 Tablespoons cognac or Metaxa

100 g sugar + 1 Tablespoon vanilla sugar (or substitute 1 teaspoon vanilla extract)


Wash the chestnuts. Cut a small slash along the top of each one. Place in a pan, cover with water and bring to a boil. Simmer about 45 minutes until soft. Cool & peel.

Puree the chestnuts in a food processor.

Melt the chocolate over hot water, and cool slightly. Beat the butter and suger until light. Add the melted chocolate, liqueur and chestnut puree and mix well. Pour into a buttered springform cake tin, smoothing the top. Refrigerate 24 hours before serving. Dip the cake tin briefly in warm water to release the cake.