+ 3h on fridge
200 g of butter
200 g dark chocolate
200 g chestnut cream
1 plug of rhum
1. Melt the chocolate in bain marie.
2. Incorporate the butter in pieces. Prefere the butter with salt crystals to enance the scent of the cake!!
3. Take of the fire when melt, thanks to the spatula!
4. Add the chestnut cream and the rhum till obtain an homogeneous paste.
5. RLet cool down in the fridge during 3 hours minimum, then cut in squares or small hearts.
Spingle with icing sugar and eat…