For a superb chestnut log, though soft and not too sweet:

900 g of chestnut (1 box)

100g butter

100 g of sugar

100g of flour

one tablespoon of baking powder

3 eggs

some chestnut liqueur and milk

20 cl of cream

100 g dark chocolate

10cl liquid cream

some candied chestnuts and meringue

Dough:

Beat the yolks with the sugar then add to the blans snow.

Then add 100 g of softened butter, 400 g of chestnut cream and flour and baking powder.

Pour onto a plate and cook about 20 minutes 6 th

Unmold the cake, let cool and cut into three strips

to place them in a large loaf pan to mount the log.

Cream:

Mix the chestnut puree with remaining whipped cream into whipped cream

Fitting the log:

Place a layer of cake in a loaf pan,

soak in a milk mixture chestnut liqueur

spread a layer of cream,

then the second layer of cake and cream

and repeat

place the last layer of cake

cover with plastic wrap and leave overnight in the cold.

Before serving:

Unmold the cake and decorate

pouring over the glaze obtained with 100 g of chocolate and cream 10cl

on which lay the candied chestnuts and meringue!