|Chestnuts/2/3 pound dried chestnuts||1 3⁄4 Pound|
|Eggs||8 Small, separated|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Almonds||1⁄4 Cup (4 tbs), ground|
|Sifted dry bread crumbs||1 Tablespoon|
|Cognac/1 tablespoon maraschino / 2 teaspoons vanilla / 1/2 teaspoon almond extract||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
1. If fresh nuts are used, make gashes in the flat side of each. Boil about twenty minutes in water to cover and drain. Remove the shell and inner skin. Return to pot, cover and boil in water to cover until tender, about five minutes. Drain and press through a sieve or food mill.
If dried chestnuts are used, soak overnight in water to cover. Add enough additional water to cover and boil, covered, until tender, about an hour. In a pressure cooker cook fifteen minutes at fifteen pounds pressure. Drain and press through a sieve or food mill.
2. Preheat oven to moderate (350° F.). Grease the bottom of a nine-inch spring-form pan.
3. Beat the egg yolks, add the sugar and beat well. Add the chestnut puree (reserving one-fourth cup for garnish), almonds, crumbs and flavoring.
4. Beat egg whites until stiff and fold into mixture. Pour into pan and bake until firm in the center, about one hour.
Serving size: Complete recipe
Calories 3897 Calories from Fat 1360
% Daily Value*
Total Fat 154 g237.7%
Saturated Fat 69 g345.2%
Trans Fat 0 g
Cholesterol 1614.6 mg538.2%
Sodium 645.9 mg26.9%
Total Carbohydrates 548 g182.7%
Dietary Fiber 45.7 g182.7%
Sugars 189 g
Protein 78 g156.5%
Vitamin A 100.2% Vitamin C 2.4%
Calcium 44% Iron 42.8%
*Based on a 2000 Calorie diet