With the arrival of autumn The streets are lined with chestnut stalls. But how can I do it at home? The recipe is much simpler than it looks, and even simpler if you use a microwave.
The first thing you need to know is How powerful is your microwave? If it reaches 1000 watts, it only takes 2 minutes to roast chestnuts. On the other hand, if the power does not exceed 800 watts, the waiting time will be extended by 30 seconds.
But what should we do before baking? This way the chestnuts won’t burst once heated in the microwave. It will perform straight-line or cross-shaped cuts. Then add a little salt on top.
Now, it’s time to put the chestnuts in the microwave and let them cook according to the wattage mentioned above.
Popular Chestnut and Chocolate Cake Recipe
itIngredients for recipes are easy to find. Chestnuts: 750g chestnuts, 300 fudge chocolates, 100ml milk, 160g sugar, 120ml olive oil, 4 eggs, 60g corn starch. Rum sauce: 200 ml cream, 225 g sugar, 40 ml milk, 20 g cornstarch, 75 g butter, 50 ml rum, cinnamon stick. Making caramel requires 75 grams of sugar. This is how Mary Paz Álvarez put it:
1.- We make a cut in the chestnut (thenThis is very important (because if you don’t do this, they will explode), we boil them in water for about 15 minutes. As soon as they are hot, we peel and separate 200 g for the sauce. We blend the rest with milk in a blender and set aside.
2.- We melt the chocolate in the microwave We also made a reservation. We separate the egg whites from the yolks and beat the latter with sugar until doubled in volume.
3.-Now add the chestnut puree, oil and cornstarch. We mix all the ingredients well and add melted chocolate. We beat the egg whites until stiff and add them.
4.-We pour into the mold, Coat with butter and flour and bake in a preheated oven to 180° for 30-40 minutes. Once cooled, we pour it onto a plate.
5.- Now let’s prepare the rum sauce To do this, we cook the reserved chestnuts with 125 grams of sugar and half a liter of water over low heat for half an hour.
6.- We boil the cream with the remaining sugar (100 g) and cinnamon. We dissolve cornmeal in cold milk and add it, as well as rum and cubes of butter. We remove the cinnamon stick, reduce the heat and cook for about 3 minutes, stirring constantly.
7.-We remove from the fire, we pour cooked chestnuts (without syrup) and pass everything through a blender. We will pour soft cream over the cake.
8.- Next we make the syrup, Boil the sugar in a small amount of water and pour it over the cake. It hardens immediately but then melts, which makes it delicious.