A beautiful day trip in Piemonte, a few days ago, discovering the territory where “Chestnut of Cuneo” comes from.
My inspiration for this recipe starts from here (an animalier cake revisited)
A soft and fluffy base of cookie dough wrapping a filling of chestnut and chocolate and covered with a dark chocolate glaze.
For the cookie dough
140g granulated sugar
100g flour 00
1 teaspoon of honey (acacia)
1 vanilla bean
For the filling
Bitter cocoa as much as needed
600g boiled chestnuts
1 vanilla bean
For the covering
250g dark chocolate
1 teaspoon of honey
– First of all, preheat oven to 220c.
– Separate yolks from whites into two bowls. Beat the whites with 50g of sugar until stiff.
– Take the yolks and whisk them with the 90g of sugar left, vanilla and honey, until the mix is bright and foamy.
– Combine the mixes carefully.
– Add flour, previously sifted, stirring gently.
– Lay some baking paper on a baking tray/sheet (dimension about 45 x 35 cm), then spread the dough and put it into the oven for 6-7 minutes, it will have to brown a little.
– Dust the surface with a little granulated sugar, cover with plastic wrap sealing it carefully so that the cooled dough stays moist and elastic. Let it cool down on a surface.
– When cold, take the plastic wrap off and fill it.
For the filling:
– Boil chestnuts and peel them.
– Boil them in milk then, with a vanilla bean pod that you will later take off. Squeeze them a little and add the bitter cocoa and the sugar. Blend to get a creamy mix.
– Let it cool, spread it over the cookie dough and roll it carefully to form the log.
For the covering:
– Chop the dark chocolate.
– Heat milk in a small pot with honey.
– Get the boiling point over