With the arrival of autumn, the streets are filled chestnut stalls. But how can I make these at home? The recipe is much simpler than it looks and gets even simpler if you use the microwave.
The first thing you need to know is what kind of power it has. your microwave. If it reaches 1,000 watts, chestnuts will be roasted in just 2 minutes. On the other hand, if it is not more than 800 watts, the standby time will be 30 seconds longer.
So what should we do before frying them? To prevent the chestnuts from exploding after being placed in the microwave, they will be cut in a straight line or cross shape. Then add a pinch of salt.
Now it’s time to put the chestnuts in the microwave and cook them according to the wattage mentioned above.
Chestnut and chocolate cake recipe that went viral
contents It is easy to obtain for the recipe. For the chestnuts: 750 grams of chestnuts, 300 grams of fondant chocolate, 100 milliliters of milk, 160 grams of sugar, 120 milliliters of olive oil, 4 eggs and 60 grams of corn starch. For the rum sauce: 200 milliliters of cream, 225 grams of sugar, 40 milliliters of milk, 20 grams of corn starch, 75 grams of butter, 50 milliliters of rum and a cinnamon stick. To make caramel, you need 75 grams of sugar. This is the elaboration suggested by Mary Paz Álvarez:
1.- We cut the insides of the chestnuts (this is very important because if we didn’t, they could explode) and cook them in water for about 15 minutes. As soon as they get hot, we peel them and reserve the 200 grams we need for the sauce. We beat the rest with the milk with a mixer and set it aside.
2.-We melt the chocolate in the microwave and set it aside. We separate the whites from the yolks and beat the latter with sugar until it doubles in volume.
3.-Now add the chestnut puree, oil and corn starch. We mix all the ingredients well and add the melted chocolate. We beat the egg whites until they stiffen and add them.
4.-Pour into a mold greased with butter and flour and bake in an oven preheated to 180° for 30-40 minutes. When it cools down, we pour it into a plate.
5.-Now we will prepare the rum sauce and cook the chestnuts we reserved for this with 125 g 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 the corn flour in cold milk and add the rum and butter in pieces. We take out the cinnamon stick, reduce the heat and cook for about 3 minutes, stirring constantly.
7.-Take it off the heat, pour the chestnuts we cooked (without syrup) and put them all in the blender. We will have soft cream that we will pour on the cake.