B&B SOGNA FIRENZE

CHOOSE A REGION OF ITALY

For 4-6 servings:

• 500 gm Chestnuts, peeled
• 250 ml Milk
• 250 gm sugar - castor
• 6 egg yolks
• 100 gm butter - melted
• 100 gm almonds - finely chopped
• chocolate - bitter cooking
• 50 ml brandy
• 1 lemon
• 6 egg whites
• flour

Brush the cake tin lightly with some melted butter and lightly flour. Preparing the chestnuts with a small sharp pointed knife, make a two slits on the flat side of the chestnuts in a cross formation. Either place in a roasting tray on into a very hot oven for 10- 15 minutes or wrap well in ti ... continue