Maronic Cream Dessert

Prepare the dough for the maronic cream dessert at the beginning.

For the dough, melt cooking chocolate in a bain-marie while stirring, allow to cool slightly. Cream together butter, powdered sugar, vanilla sugar and salt. Gradually add the yolks.

Beat egg whites with granulated sugar until stiff peaks form, sift flour. Carefully fold egg whites and flour alternately into the chocolate mixture. Butter a square baking pan, dust with flour, fill in the mixture to the thickness of a finger. Bake for 20 minutes at 180°C top and bottom heat.

For the maroon cream, soak gelatine in water, squeeze out, heat in 1 tablespoon water while stirring until liquid. Mix chestnut puree with whipped cream, rum, gelatine and powdered sugar, let it rest in the refrigerator for 2 hours.

Cut out Sacher bottoms the size of the glass bottoms. Pour in chestnut mixture and a thin layer of lukewarm chocolate icing. Let rest in refrigerator for 1 hour. Warm elderberry toast and pour into a second glass.

Decorate maroon cream dessert with a mint leaf.

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