Portal de Turismo de Castilla y León

Peel the chestnuts and boil them with the anise and salt. Once cooked, the inner skin or integument is removed and passed through a food mill or blender. The resulting puree is mixed with the amount of sugar already indicated, reserving about 2 spoons to beat with the egg whites, along with the honey.

The resulting mixture is cooked over low and gentle heat, stirring frequently until it thickens and everything has been properly mixed. It is then poured into a rounded glass mold. The egg whites are beaten until stiff with the sugar, to be added to the puree on top.

Finally, we sprinkle the cinnamon on top and put it in the oven for a few minutes so that the white browns a little.

We let it rest a little to cool down and put it in the refrigerator for several hours to enjoy it fresh.

To make the topping, heat the cream until almost boiling, then add the chopped chocolate and let it sit for a minute, then mix until the chocolate melts and then add the butter and stir until you obtain a smooth and shiny mixture. Let cool slightly and pour in lines over the chestnut cake.