Chestnut indulgence with mascarpone & brandy

Preparazione

• 1

  Whip eggs with sugar, add flour, chestnuts, chocolate, brandy, mascarpone and baking powder.

• 2

  Bake in molds at 170°C for 20 minutes.

• 3

  Cook persimmons with sugar, lemon juice and brandy, blend and strain.

• 4

  Plate persimmon sauce with warm cake and cocoa powder.