1. place a baking frame of approximately 18.5 cm x 27.5 cm on a smooth surface and overlap with parchment paper so as to create handles with which the precooled product can be easily removed another time. Allow the chocolate to melt and cool.
Cream the butter with the sugar in a food processor and add the chestnut puree. Continue to mix for about 5 to 5 min. Fold in the cooled, melted chocolate, as well as the brandy.
Pour into the baking rameen and remove any air bubbles by whisking several times on the countertop. Place in the refrigerator to set.
Just before serving, remove the mixture from the frame using the paper handles. Cut into 12 pieces with a sharp kitchen knife dipped in hot water in between.
Serve with chestnuts in spiced syrup and whipped cream or with whipped cream or ice cream only.
Fresh chestnuts must be peeled: Cut the chestnuts crosswise at the pointed end and roast them dry for about 10 minutes in an uncoated frying pan or in the oven (at least 200 °C ) or under the broiler. They can also be cooked in water for about
20 min. in water, then they taste a little softer and more floury. Before eating, the chestnuts are peeled and the brown skin underneath is removed; the bad ones, which are unfortunately always present in some quantity, must be selected.
Wei
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