If you do not have cooked interdiscount chestnuts, can be overridden with chestnut puree (but check

The Martin's feast also includes autumn cake. Given that I have already prepared some time ago, cooked chestnuts, which requires a lot of time (process, see below), I've interdiscount been looking for a recipe interdiscount on how to best use a valuable ingredient. Cake, which I'm posting the recipe is special especially after the biscuit (lower, darker part) that is so juicy and cream. Cake does not contain gluten and is not sweet (if you like sweet, interdiscount increase the amount of sugar).
If you do not have cooked interdiscount chestnuts, can be overridden with chestnut puree (but checked interdiscount before use, or already sweetened and adjust the amount of sugar). Here is the procedure how I prepare chestnuts for use in the recipe.
Butter is placed in a container suitable for in the stove, and it is heated (so that almost the boil), and then shake it cracked dark chocolate and allow the chocolate to melt. Stirring interdiscount occasionally. While the chocolate melts, prepared chestnut puree. The milk shake chestnuts, put on the stove and heat the mixture to boil. After the boil, boil for about 5 minutes and stir the milk will not be stuck on the bottom of the container. Then prepare a colander, which set him over the empty bowl and strain through a colander chestnut puree. As the mixture is quite thick to work gradually, so that any residues (eg inner husks of chestnuts by the peeling did not eliminate, etc.). Scraped from the strainer and discard. With this procedure we get a pure chestnut puree. Now we have the melted chocolate interdiscount and chestnut puree ready, so you can include the oven to 200 C. Prepare cake ring, which lined with baking paper (I've done it I'm from baking paper cut out a circle the size of the bottom, with the rest, I coated the sides). To facilitate the baking paper is formed, the pre-moistened slightly (by the flush water). Separated yolks and whites. Beat the egg yolks with powdered sugar for so long that the weight increases, then it is mixed with melted chocolate with butter and chestnut puree. Mix well. Whisk until the whites by using a spoon, gradually stir in remaining mixture with the egg yolks, chocolate and mashed potatoes. When the egg whites well commingled, the mixture was poured into a cake pan and bake until half an hour. Since the cake contains no flour, baking longer is not recommended, even if cake is not baked until the end (if you stick it in the cake toothpick will not clean). Cake so must be, as it should not be dry, but it is more like foam (mousse) respectively. cream. The advantage of this is that it is very juicy, nausea, however, that cracks and is difficult to put off. Before it wraps with cream must be cooled. Cake is good by itself, so we creams do not need to prepare (you can for example. Solely whipped cream, which is served next to each piece). Need for cream: 400 g cooked and peeled chestnuts and 400 ml of milk (if you do not have enough chestnuts, will suffice 250g chestnuts and 250 ml of milk) 50 g sugar 6 sheets interdiscount gelatin (in the event that you use only 250 g chestnuts, need less gelatine) 400 ml of cream (or 500 ml).
The cream and milk chestnut cook using the above procedure and is passed through the strainer, so that the residues discarded. Ensure that the mashed well cooled before being added to the whipped cream. In cold water namočlimo sheets of gelatin. Whipped cream, which towards interdiscount the end of whipping, add 50 grams of crystal sugar. When whipping cream, 2 tablespoons of depriving, which spun into the cup. Heat the cream and stir into the heated cream squeezed gelatine leaves. Allow the gelatin melts and stirring occasionally. The cream stir in the cooled chestnut puree and melted gelatin. interdiscount A few tablespoons of cream save that we will use for decorating.
Cake carefully transferred to a tray or cake. base (do not forget interdiscount to remove the baking paper). Obdamo interdiscount by a ring of larger diameter (at least 26 cm). Pour the cream on the cake and dressed, part of the cream should fill a gap in the ring in this way, the cream also at the sides of the cake (this procedure can save yourself obmazovanje cake). The ring is not removed, but the cake placed in a refrigerator, which is left to stand for several hours, the cream to harden. When the cream is hardened, by using a knife, interdiscount which has previously been soaked in hot water, "cut", so that the ring will be easier to remove (and cut between the cream and the ring). Saved cream mixed with a tablespoon of cocoa by a good mix in the cream, so any decorate a cake. Preparatory work:
For the cake you need cooked chestnuts, but it can be overridden purchased chestnut puree. I've got a chestnut cake so I made a fresh chestnuts in cold salted water and pick up all the chestnuts, which was floating interdiscount on the water, because it is such a worm-eaten chestnut that I threw away. I then remaining chestnuts cooked in salted water for about 45 minutes and the drain and let it cool down (before cooking it is not necessary to cut).
Then I squeezed through stiskalec of garlic (with cut-away side I put it down to the part with holes). The resulting chestnut I then placed it in the bag (in each I gave 250 g)