Nonna K.

1/2 Lb. SemiSweet chocolate, coarsely chopped 2 Cups (1 10 Oz. Can) vacuum packed whole chestnuts, drained, rinsed and pat dried. 8 Tbs. unsalted butter, softened 3 Tbs. Dark rum 6 Large Eggs, Separated 1/3 cup Sugar FOR THE CHOCOLATE GLAZE 1/2 Lb. SemiSweet Chocolate, finely chopped 2/3 Cup Heavy Cream Preheat the oven to 350.  Grease a 9-inch spring form pan, cove the bottom with parchment paper, grease the paper and dust with flour. Melt the chocolate in a double boiler.  In the food processor, combine the chestnuts, butter and rum. Process until smooth.  Add the Chocolate, and start adding the egg yolks, one at a time, process until well combined.  Transfer to a large bowl. In another bowl, using an electric mixed, mix the egg whites until they form soft peaks.  Gradually add the sugar and beat until the meringue forms stiff peaks.  Add one quart of the meringue to the chestnut mix.  Then carefully add the remaining meringue.   Bake for a...

160 Gr. of Oreo Coookies,  without the cream 20 Gr. Unsalted butter, melted 400 Ml. Heavy Cream 100 Ml. Sweet Condensed Milk 8 Gr. Unflavored Gelatin Powder 8-10 Fresh strawberries, cut in half. Crush the Oreo cookies, Mix the crushed cookies with the melted butter, then cover the bottom of the mold, pressing it well into the nold and then refrigerate until it sets. Warm the sweet condensed milk and dissolve the gelatin powder into it.  Let it cool down Using an electric mixed, beat the heavy cream until it forms soft peaks.  Using a spatula, slowly start pouring the condensed milk mixture into the whipped cream, folding it slowly so not to ruin the whipped cream.   Pour the whipped cream mixture into the mold with the crushed cookies, level up the top and refrigerate. When it is set, sprinkle top with more crushed oreo cookies, decorate with powdered sugar and fresh cut strawberries.