With an abundance of chestnuts, I have been ‘experimenting’ in the
cuisine, and can confirm that the result was delicious – chestnuts
roasted in the fire (in a special metal pan with holes, each one slit
with a knife first, and tossed often as they heat on the embers) then
peeled and ground, replace the 125g of almonds in this ‘flourless’
chocolate cake recipe. Preparing the chestnuts takes time (shells
and inner skins need to be removed whilst hot), yet all efforts are
rewarded, as the cake is moist and truly autumnal – using produce
freely available from the surrounding forest.
Alternatively, peel chestnuts roasted in the fire and dip into melted
chocolate whilst still hot… best consumed immediately!