Chestnut Doughnut with Caramel. Chestnuts, Chocolate Sauce U.

Prepare chestnuts: First, cut around the top of the chestnuts with a sharp kitchen knife. Cook the chestnuts in small portions in lightly salted tap water for 2-3 minutes each, lift out with a skimmer and drain briefly. Pull the hot chestnut into your hand with a crockery stick and squeeze the fruit out of the lower part of the skin. When the chestnuts are fresh, the brown skin, which buffers the white core from the hard shell, comes off during this process. You can fry the chestnuts in the same way, but the cooking time will be shorter. Slit the vanilla pod and scrape it out. Boil the pulp, chestnuts and sugar in the whipping cream with the lid closed at a moderate temperature for 20 minutes on the stove, make it into a puree with a chopping stick and let it cool down. Stir flour, egg and salt into the puree. Let dough rest for half an hour. Heat fat to 180° Celsius. With 2 teaspoons, cut small doughnuts out of the dough and bake for 4 minutes, floating in the fat. Let doughnuts drain on kitchen towel and dust with fine sugar. While the dough is resting, bring tap water to a boil in a frying pan with butter and sugar. Caramelize prepared chestnuts in it at high temperature for about 10 minutes.

Coarsely chop the cooking chocolate, dissolve in the hot espresso, season with Amaretto and keep warm.

When serving, first sprinkle fine sugar on the plates. Then pour the sauce on top.

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