I have received a comment about my "gâteau à la crème de marrons." I admit it is a great idea for a cake, so here is the basic recipe. It comes from my favorite French cooking site, Marmiton. I make one little change, though: instead of 350 grams of chestnut cream (crème de marrons), I use 250 grams of chestnut cream and 100 grams of melted baking chocolate. The combination is irresistible!
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