Prep. Time: 10′ Cooking Time: 30′ Serves 8-10
Ingredients:
- 125g 60% dark chocolate,
- 125g butter
- 500g chestnut cream
- 4 eggs
- 20g rum or cognac
- Zest from half an orange
- 2 pinches of salt
- Whipped cream for serving
Instructions:
- Preheat your convection oven to 180º C, in a fan-assisted setting.
- Separate the egg whites from the yolks into two bowls.
- Butter and line the base of a 22 cm ring-shaped springform pan with parchment paper.
- Cut the chocolate and butter into small pieces.
- Place them in a bowl for a bain-marie. Let them melt over low heat, stirring occasionally.
- Leave the chocolate mixture aside for 5 minutes to cool.
- When slightly cooled, add the chestnut cream, rum, orange zest, and egg yolks.
- Mix with a whisk until the ingredients are well combined.
- Place the egg whites with salt in a bowl.
- Using a hand mixer, beat the whites until stiff peaks form.
- Add 2 full tablespoons of meringue (egg white mixture) to the chestnut chocolate mixture.
- Gently fold with a spatula until the mixture lightens.
- Add the remaining meringue and gently fold until until no white is visible and the merengue is incorporated into the chocolate.
- Pour the mixture into the prepared pan and bake for about 30 minutes until set.
- Enjoy!
Source: Argiro Barbarigou
