for 16 pieces

Batter

150 g	butter, soft
150 g	sugar
1 bag	vanilla sugar
1 pinch	salt
4	egg yolks
440 g	frozen chestnut puree, defrosted
1 tbsp	cocoa powder
100 g	ground hazelnuts
4	egg white
1 pinch	salt

How it's done

Batter

Beat the butter in a bowl until soft, using the whisk on a hand mixer. Add the sugar, vanilla sugar, salt and egg yolks and beat until the mixture is light and fluffy. Stir in the chestnut puree, cocoa powder and hazelnuts. Beat the egg whites with the salt until stiff, carefully fold into the mixture. Transfer the mixture to the prepared tin.

Bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.

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