Chestnut, ricotta and chocolate cake

1 teaspoon of cinnamon
165 g Nocciolini Gentilini
60 g melted butter
50 g 70% dark chocolate
Blend very well the Nocciolini Gentilini with melted butter and cinnamon.

Cover with baking paper an opening baking tray with 16 cm diameter.
Pour the sandy and damp mixture into the pan and distribute it to form the bottom first and then the edge about 3 cm high.
Bring the oven to 150 degrees, then bake for about 15 minutes.
If it loses its shape slightly, at the exit you can adjust it with the back of a teaspoon.
When it is cold, melt the chocolate in the microwave (maximum power for short cycles of about 30 seconds)
Then turn off the surface with the melted chocolate and store in the fridge to harden.

380 g dry roman ricotta
140 g sugar
20 g chestnut cream
1 spoon of cinnamon
40 g candied orange
(chocolate drops)

Sift well the ricotta (if it is watery, let it drain well for one night), then work with the sugar,
Add chestnut cream, cinnamon and candied fruit cubes. Store in the refrigerator covered with film. Just before you use it, add the chocolate drops.
Pour the mixture into the shell, creating a slightly rounded appearance in the center. To do this, help yourself with an offset spatula.
Store in the refrigerator.

200 g boiled chestnuts
180 g chestnut cream
20 g soft butter
(1 spoon of rhum)

To cover the chestnut cake with little roses, sift the chestnuts with a vegetable mill, then mix them with the other ingredients in the bowl of the stand mixer and work for a few minutes at high speed with the flat whisk.
Pour the mixture into a pastry bag with a flower nozzle. Decorate starting from the outside to the inside. Cover any holes with chocolate balls, Keep in the refrigerator until is ready to serve. Cut with a thin knife, starting from the center,

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