1kg of fresh or 2 x 439gr tins of Whole Chestnuts
60ml of unsalted Butter (room temperature)
1 pack of Tea Biscuits
1 Egg Yolk
2 tablespoons of Cocoa Powder
250gr of Icing
250gr of Icing Sugar
120ml of warm Milk
To decorate: grated chocolate and a glacé cherry
You will also need 1.5lt round shaped glass bowl
How to prepare
Boil and peel the chestnuts then blend in a food processor.
Add the butter, icing sugar and egg yolk and knead into dough.
Divide the dough in two, keeping one half plain and mix cocoa powder into the other.
Soak tea biscuits in milk for a few seconds then place them in the bottom and sides of the bowl.
Place the plain dough on top of the biscuits and then add the cocoa dough to the middle.
Soak more biscuits in milk and add them to the top.
Cover the bowl with cling film and refrigerate overnight.
Remove from the fridge and use a long knife to loosen the sides of the cake.
Place on a serving plate and turn upside down.
Cover the cake with icing sugar and sprinkle with grated chocolate and top with the cherry.
The Turkish name for this dish is Kestaneli Pasta