It started with the humble chestnut.
I had a recipe for a lovely, healthy soup made with nutritious barley, carrot, mushrooms and canned chestnuts. (Which I have yet to make incidentally). The thing is: I picked up chestnut cream, which is like creamed honey. Ooops. Mistake apparent as soon as I pulled the tab on the can. What do people do with this?
ChestnutsOnline has a chestnut puree cheesecake. That sounds tempting. Cyber-Kitchen has Titanic Cafe’s Chocolate Chestnut Torte Can’t go far wrong with a torte. The recipe calls for a can twice the size as I have. Mm, hmhm: layers.
Merriewood’s has Bea Calo’s Chocolate Cheesecake.
Y’know that all could work together. Improvvvvv.
[How about this?]
I do believe that worked. Pictured above is:
Layer 1: Graham cracker and coconut base mixed with the broken remains of last couple cookies getting hard from a few days ago and some chocolate chips.
Layer 2: Something like Bea Calo’s Chocolate Cheesecake with the coffee in it but some yogurt mixed in with some chocolate chips too.
Layer 3: Chestnut chocolate torte using a mix of PC chocolate and Baker’s dark unsweetened and no added sugar because the chestnut is too sweet to my taste.
Layer 4: Ganache drizzle made from Cote d”or Intense 70% cocoa, dusted with icing sugar.
Not death by chocolate, more of a coma really.
Plus it’s an excellent source of calcium. Because with it’s richness one needs a lot of milk to wash it down. 
See, nutriiiiitious.
[Originally from a February entry moved to collate recipes]
