Serves: 4-6 people Difficulty ': Easy Preparation time: 1 hour 30 minutes Ingredients 1kg. chestnuts 2 tablespoons cocoa powder 250g. powdered sugar 1 teaspoon of vanilla extract 200gr. whipped cream 1 cup milk 2 tablespoons rum PROCEEDINGS -------------------------- Boil the chestnuts in lightly salted water for 1 hour.
Peel the skins and Privatel completely. Purée in blender and puree in a saucepan place the steel. Add sugar, vanilla, cocoa, milk and put the saucepan on low heat and work the mixture well with a wooden spoon. Just begins to separate from the sides, remove from heat and cool the mixture by combining the rum.
Spend more directly to the mill onto a serving plate so that the "vermicelli" chestnut form a sort of pyramid. Cover with whipped cream. COUNCIL For the success of this cake, and 'quality important' chestnuts. If you have limited time, you can use dried chestnuts (considered meta 'weight), soaked the night before.
Or, after spending the chestnuts the first time, you can decide not only put the milk sugar and rum, mix well, and rehearse all the mill without calling the fire. 
Peel the skins and Privatel completely. Purée in blender and puree in a saucepan place the steel. Add sugar, vanilla, cocoa, milk and put the saucepan on low heat and work the mixture well with a wooden spoon. Just begins to separate from the sides, remove from heat and cool the mixture by combining the rum.
Spend more directly to the mill onto a serving plate so that the "vermicelli" chestnut form a sort of pyramid. Cover with whipped cream. COUNCIL For the success of this cake, and 'quality important' chestnuts. If you have limited time, you can use dried chestnuts (considered meta 'weight), soaked the night before.
Or, after spending the chestnuts the first time, you can decide not only put the milk sugar and rum, mix well, and rehearse all the mill without calling the fire.
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