Le Turinois

When my dreams of making a fancy chestnut layer cake did not materialize last weekend, I had to come up with an easy way to use my defrosted homemade chestnut puree. This Internet recipe fit the bill with a couple of modifications. I omitted the powdered sugar since my chestnut puree was already sweetened and did not use the Kirsch. Half of the recipe was enough to fill two mini tartlet pans. I lined the pans with a double layer of cheesecloth which worked well. Also, instead of the icing recipe given in the link, I made my regular chocolate sauce recipe. Thanks to the can't-go-wrong combination of chocolate and chestnuts, the result was delicious!