Italian cheesecake…Castagne e cioccolato

• 250 gr. biscotti secchi ai cereali
• 100 gr. burro
• 200 gr. ricotta
• 200 ml. panna fresca
• 120 gr di castagne (ho pesato le castagne dopo averle bollite e pelate)
• 150 gr. cioccolato fondente
• 50 gr. cioccolato al latte
• 3 uova
• 50 gr. farina bianca
• 50 gr. zucchero
• 1 bacello di vaniglia
• zucchero a velo q.b.

Come procedere:

Per prima cosa mettete a bollire le castagne con una stecca di vaniglia e un cucchiaio di zucchero, ci metteranno una cinquantina di minuti, dal momento in cui l’acqua bolle, in una pentola normale e circa la metà in una a pressione (potete farlo anche dal giorno prima cosi non vi trovate una marea di lavoro tutto insieme ), sbucciatele ancora calde. Penso sinceramente che le cose siano due o, sono masochista, o mi sto affezionando ai modi antichi nel preparare le cose e non mi decido ad usare qualche attrezzatura un pò più tecnologica di un mattarello e una frusta a mano, quindi voi che potete tritate i biscotti nel mixer, io ho li ho messi in una busta e li ho polverizzati col mattarello:D, poi lavorateli con il burro che avrete fatto ammorbidire a temperatura ambiente, impastate tutto con le mani, facendo in modo che il burro incorpori tutte le briciole e si amalgamino bene tra di loro. Distribuire il composto che avete ottenuto in una tortiera di circa 24 cm di diametro e appiattite bene l’impasto comprimendolo e non lasciando spazi vuoti.

Italian cheesecake chestnuts and chocolate …

For a special person, the inspiration of this cake.

Sleep, sleep, sleep and sleep … I would sleep 24 hours at 24, oh I’m about to go into hibernation! Seriously, unfortunately, from the warmth of the blankets you gotta go out and face the cold that progresses. But at the end of autumn is not so terrible, is to be photographed at every angle and color it gives you peace, warmth and a little melancholy … and to overcome the gloom I thought of a nice cake , , Which surely will make you move. mousse but with the base of the cheesecake and crispy with a heart of vanilla scented chestnut … so just to warm our souls and our senses.

What you need:

• 250 gr. biscuits, cereals
• 100 gr. 1 butter
• 200 gr. ricotta
• 200 ml. fresh cream
• 120 grams of chestnuts (I weighed the chestnuts after being boiled and peeled)
• 150 gr. plain chocolate
• 50 gr. milk chocolate
• 3 uova
• 50 gr. white flour
• 50 gr. sugar
• 1 vanilla bean
• icing sugar to taste

Come procedere: Methods

First Boil the chestnuts with vanilla and a tablespoon of sugar, we put about fifty minutes, from the moment the water boils, in a regular pot, and about half in a pressure (you can do even the day before so there are a lot of work all together ), sbucciatele ancora calde. ), Peel while still hot. I sincerely believe that things are two, or are a masochist, or I’m fond of the old ways of preparing things and I decided to use some equipment a little more technical of a rolling pin and a whip in hand, so that you can chop the biscuits in a food processor, I have I put them in an envelope and I have pulverized with a rolling pin: D, then knead in the butter that you do soften at room temperature, mix everything by hand, making sure that the butter incorporates all the crumbs and they can blend well with each other. Place the mixture in a cake that you got about 24 cm in diameter and flattened by compressing the mixture well and no gaps.

Melt the chocolate in a double boiler and add to the ricotta, add the cream (not installed), egg yolks, flour and sugar.

Beat the egg whites until stiff and add to cream cheese, soft! Now add the chestnuts spezzetate crudely, as it is and mix well to cream. Pour the cream into the pan, on the basis of biscuits, and bake in preheated oven at 170 degrees for 45 minutes. Let the cake cool completely (I understand that the smell emanating you prevent it;)), first let cool to room temperature and then refrigerate for a while. Before serving a fine dusting of icing sugar.

Bon appetite

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