Sugar-free chocolate chestnut slices

Ingredients for 1 servings:

• 200 g chestnuts, pre-cooked
• 100 g milk
• 150 g xylitol (sugar substitute)
• 1 vanilla pod(s)
• 150 g dark chocolate, 70% cocoa
• 100 g butter
• 3 eggs
• n. B. Cinnamon powder
• n. B. Clove powder
• some cocoa powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

flour-free, sweetened with xylitol (sugar substitute)

Preheat the oven to 180°C (top/bottom heat). Line the bottom of an 18cm cake tin (a square 19 x 24 cm also works) with baking paper and place it on a baking rack. Bring the chestnuts to a boil with the milk, 50g xylitol, vanilla seeds, and a little cinnamon or clove powder. Bring to a boil and simmer for 10 minutes, stirring occasionally. Remove from the heat, puree, and let cool. Chop the chocolate and melt it with the butter over a bain-marie. Beat the eggs with the remaining xylitol until creamy. Mix in the chestnut puree. Stir in the chocolate-butter mixture. Pour the mixture into the prepared tin and bake in the middle rack of the oven for about 40 minutes. The cake should have a creamy consistency. Let the cake cool in the closed oven. Remove from the oven, dust with cocoa powder, and cut into small squares. The slices will keep well in a tin for 1-2 weeks.