Ingredients and Preparation (For 8 people)
For the chestnut shortcrust pastry
150 gr of type 0 or 1 soft wheat flour
100 gr of chestnut flour
125 gr of cold butter in cubes
80 gr of icing sugar
50 gr of eggs (1 medium egg)
a pinch of orange zest
a pinch of salt
a pinch of vanilla sugar
20 gr of dark chocolate
Work the flours with the butter with your fingertips (or in the mixer) until the butter disappears. Combine all the other ingredients (except the chocolate) previously mixed and work just enough to form a homogeneous pastry. Crush it into a dough and wrap it in cling film. Let it cool for at least 4 hours.
Roll out a part of the pastry and cover a greased micro-perforated ring 20 cm in diameter and 2 cm high. Cook it at 170°C until it takes on a light hazelnut colour. Also bake some pastry decorations in the shape of small leaves.
Allow the base to cool, brush it with melted dark chocolate and let it solidify.
For the ricotta cream
250 gr of ricotta
10 gr of icing sugar
80 gr of chestnuts in syrup by Il Baggiolo
the zest of half an orange
15 gr of dark chocolate chopped into small pieces
a pinch of salt
Mix the ricotta with sugar, salt and orange zest using an immersion blender if it is too lumpy. Combine the chopped chocolate slowly, a little at a time.
Fill the shortcrust pastry base with the ricotta cream and level it with a spatula.
For the chestnut chantilly
250 gr of fresh cream
125 gr of Il Baggiolo chestnut cream
Combine the two ingredients in a bowl and whip them with an electric mixer until you have the consistency of a mousse. Fill a pastry bag with a Saint-Honoré spout and decorate the surface of the cake with strips or tufts of Chantilly.
A whole chestnut in syrup by Il Baggiolo, to put in the centre, some dark chocolate beads, shortcrust biscuits in the shape of a leaf, icing sugar.
Keep cool until ready to serve.