Chestnut, cocoa and light coffee sorbet
Scrape the vanilla seeds into the milk and heat. Add the chestnut paste, sugar and egg yolks and make a custard. Leave to cool, then add the lightly-beaten cream.
Beat the eggs with the sugar until the mixture has tripled in size. Add in the cocoa and flour. Bake at 210ºC / 410ºF for 6 minutes.
Melt the cocoa covering and mix with the cream. Leave to cool a little, then fold into the lightly-beaten cream using a spatula.
Melt the covering and mix with the praline and the Royaltine.
Mix the milk and cream and flavor with the coffee beans. Add the sugar, glucose and softened gelatin and place in the freezer.
Mix the egg yolks and the sugar and add the warm cream with the coffee. Heat while stirring to make a custard then add the soaked gelatin sheets.
Make a syrup with the sugar, add the chestnuts and stir until coated and caramelized.
Bitter cocoa crisp
Mix all the ingredients in the Thermomix then transfer to a piping bag and squeeze onto a Silpat. Bake for 5 minutes at 180ºC / 356ºF.
Assemble the cake in the following order – biscuit base, chocolate mousse, chocolate sponge and chestnut bavarois. Chill for 24 hours. Decorate the base of the plate with a circle of reduced Pedro Ximénez sherry. Cut a triangular serving of cake and place in the center. To one side, add a spoonful of coffee cream and, to the other, a quenelle of coffee sorbet. Top with a caramelized chestnut and the cocoa crisp.
"This dessert combines chestnuts with a chocolate covering containing 70% cocoa. The result is a perfect balance between sweet and bitter flavors and between different textures. The finishing touch is a light coffee sorbet."