Anatol cake or chestnut rice chocolate cake according to grandma's recipe

Ingredients for 1 servings:

• 7 eggs
• 210 g butter, soft
• 210 g sugar
• 4 bars of cooking chocolate, melted
• 375 g chestnuts (chestnut rice), unsweetened, frozen
• 1 cup chocolate glaze

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

without flour, for a 26 cm springform pan or for a loaf pan

Crack the eggs into two mixing bowls. In bowl 1, beat the egg whites until stiff peaks form and set aside. In bowl 2, beat the softened butter with the sugar and egg yolks until fluffy. Add the melted chocolate chips and stir in. Then alternately add the chestnut rice and the egg whites. Pour the mixture into the prepared dish. Bake in a preheated oven at 180°C (convection oven) for 45 minutes. Test with a skewer if the mixture is cooked through. Once cooled, melt the chocolate glaze and spread it on top. Chestnut rice is available here in Austria from Iglu, with 125g per package, and you need three packages. Grandma’s recipe calls for 315g, so the quantity is flexible.