Ingredients

  • 1 kg whole raw chestnuts (or 600g peeled)
  • 150 g Emilia dark chocolate
  • 100 g sugar
  • 100 g butter
  • 1 handful of amaretti crumbs
  • some amaretti and bitter cocoa powder for decoration
  • 200 g Emilia Zaini extra dark chocolate
  • 2 dl cream
  • 50 g butter

NO COOK CHESTNUT PUDDING WITH CHOCOLATE SAUCE

Difficulty: medium
Preparation: 170 min
Pers.: 8
18    

Directions

Italy entered the war in the 1940s. Food was rationed and gas was conserved, classic desserts disappeared and desserts without something multiplied: without gas, without eggs, without or with very little sugar. This simple recipe is a reminder of those times.

1

Peel, boil, skin and sift the chestnuts. In a separate pan, melt the chocolate with a little bit of water over a very low heat, then add the butter and sugar and mix well.

2

Add the chestnut paste to the amaretti, kneading well by hand. Line a pudding mold with a damp cheesecloth, then fill with the mixture and press down well. Let rest in the refrigerator for a few hours.

3

Prepare the cream: melt the chopped chocolate in a little water, then add the melted butter. Mix well with a whisk, then add the cream little by little. Turn out the pudding, cover with the sauce and decorate with amaretti before serving.

Protip

The cake can be decorated as desired, maybe with fresh whipped cream.
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