Autumn arrives with streets lined by chestnut stalls. People wonder how to cook these at home. The method is simpler than it looks, and using a microwave makes it even easier.
The first factor to consider is the microwave’s wattage. A 1000-watt unit roasts chestnuts in roughly two minutes, while a microwave at 800 watts or less needs about thirty seconds more.
Before microwaving, chestnuts should be scored with a shallow cut to prevent bursting. A straight slash or a cross shape works well. A pinch of salt can be added for flavor.
Then the chestnuts go into the microwave and cook according to the wattage described above.
A simple trick to lift sofa stains with a kitchen utensil
Stains on upholstery can fade the look of a room. A practical approach uses a damp cloth, a wooden spoon or spatula, and a dab of mild soap. Gently press and lift from the edges toward the center, then blot with a clean, dry towel. Let the fabric air dry to finish the job.
Chestnut and chocolate cake recipe that drew attention
Ingredients for the chestnut cake include 750 g chestnuts, 300 g fondant chocolate, 100 ml milk, 160 g sugar, 120 ml olive oil, 4 eggs, and 60 g corn starch. For the rum sauce, use 200 ml cream, 225 g sugar, 40 ml milk, 20 g corn starch, 75 g butter, 50 ml rum, and a cinnamon stick. A separate caramel uses 75 g sugar. The following steps outline a straightforward method for the cake and its sauce.
1.- Cut a shallow slit in each chestnut to prevent bursting, then boil them for about 15 minutes. While hot, peel and reserve 200 g of chestnuts for the sauce. Purée the remaining chestnuts with the milk until smooth.
2.- Melt the chocolate in the microwave and set it aside. Separate the whites from the yolks and beat the yolks with sugar until pale and fluffy.
3.- Fold in the chestnut purée, oil and corn starch. Mix well and stir in the melted chocolate. Beat the egg whites until stiff and fold them into the batter.
4.- Pour the batter into a buttered and flour-dusted mold. Bake at 180°C for 30 to 40 minutes. Once cooled, invert the cake onto a serving plate.
5.- Prepare the rum sauce and simmer the reserved chestnuts with 125 g sugar and 500 ml water on low heat for about 30 minutes.
6.- Bring the cream to a gentle simmer with the remaining 100 g of sugar and a cinnamon stick. Dissolve the corn starch in cold milk and whisk it into the simmering cream along with the rum and butter in pieces. Remove the cinnamon and cook for about 3 minutes, stirring constantly, until slightly thickened.
7.- Remove from heat, blend the cooked chestnuts with the syrup until smooth, giving a soft cream that can be poured over the cooled cake.
Serving suggestion: slice the cake once fully cooled and serve with a drizzle of the warm chestnut cream. A light dusting of cocoa enhances aroma and presentation.