Table of Contents
To make the filling: Melt the chocolate over a double boiler. Stir until smooth, then remove from the heat. Beat the chestnut purée, butter, sugar, and salt until smooth. Add the melted chocolate and beat until combined.
Separate the egg whites from the egg yolks. Mix the egg yolks and the chestnut cream together, then add the melted butter and almond flour, mixing well between each addition. Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.
In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well.
Separate the egg whites from the egg yolks. Mix the egg yolks and the chestnut cream together, then add the melted butter and almond flour, mixing well between each addition. Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix. Butter the muffin or cake tins, then fill to the 3/4. Bake for 30 to 35 minutes.
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