Chestnut and Chocolate Cake

Ingredients

For the dough:

Flour 250 g

Butter 150 g

Sugar 75 g

Egg 1

For the filling:

Clones 2 tsp

Dark chocolate 400 g

Butter 300 g

Chestnuts 75 g

Sugar 90 g

Egg yolk 6

Eggs 4

Mix the flour, butter, sugar, and egg into a dough. Wrap in foil and refrigerate for 30 minutes. Preheat the oven to 190°C. Roll out the dough, place it in the pan, and fold the edges up by 3 cm. Prick the edges several times with a fork. Bake for 30 minutes.

Prepare the filling: grind the cloves in a grinder. Break the chocolate into pieces and melt, stirring constantly, in a double boiler with the cloves and butter. Finely chop the chestnuts and add them to the chocolate. Cool slightly. Whisk the sugar and eggs and add them to the chocolate mixture, mixing thoroughly.

Pour the mixture over the cake, spread it evenly, and bake for 5 minutes. It's best to serve within 2 hours. The cake can be stored for 2 days, but don't refrigerate it, as it will harden.

Enjoy!