ingredients

400 g vanilla chestnut jam
150 g of dark chocolate to bake
140 g of butter
3 big eggs
90 g of flour
100 g of sugar

Equipment

1 salad bowl 1 hand whip
1 large saucepan 1 dishwashers
1 muffin pan 21-22 cm nonstick or buttered and floured
1 fine grid

Steps

Chocolate fondant with chestnuts

Prepare the dough: Preheat the oven to 200 ° C (item 6). At the same time, beat the eggs and the sugar; when you get a pale cream, add the flour, then the chestnut jam.

Complete it : spread the broken chocolate in squares in the pan, add the butter. Heat over very low heat. As soon as the squares are soft, remove from the fire, turn to smooth. Mingle with the dough.

Cook: pour into the mold, bake approx. 20 min, the heart must be taken but still -souple. Flip to unmold on the grid. Let cool for at least 2 hours.

tips

More greedy. Let stand for 12 to 24 hours before tasting: the longer it waits, the softer the fondant becomes. And to treat yourself to a seductive contrast of flavors, place on each side of the whole thick cream or whipped cream.

It's cheap. This cake came back to us - about 1 € per person, using Brand Mark products bought at Leclerc: Sweet chestnut jam, Chocolate Golden Tablet, Butter Crusaders, Eggs from our regions, -Garine -White tablecloth, Teva sugar ...