The Turin, chocolate and Brown, that I hold of my Aunt Danielle.
Melt 125 g of dark chocolate in the Bain Marie. Stir in 1 sachet of vanilla sugar and 125 g of powdered sugar, then 100 g of softened butter and a large pinch of salt. Finally add 500 g of chestnut purée and put on very soft fire for a few minutes. If necessary, make a plunge blender to have a very homogeneous mixture. Finally add a cap of brown rum.
Shirt a cake pan with buttered parchment paper and pour the preparation. Charge several hours and demould on a serving platter. I serve it with an English custard and cat tongues.