Castagnaccio sullo Stecco

Method

1. Boil 600 g of peeled chestnuts with 2 bay leaves and a pinch of salt in water until tender (about 20 minutes).
2. Drain the chestnuts and blend them with 220 ml of whole milk until smooth.
3. In a separate bowl, mix 225 g of sugar, 40 g of bitter cocoa powder, 80 g of melted dark chocolate (melted with a cup of espresso and a knob of butter), and a small glass of rum.
4. Combine the chocolate mixture with the chestnut purée and stir until well incorporated.
5. Pour the batter into a baking pan lined with parchment paper.
6. Bake at 180°C for about 40 minutes, or until set and slightly golden.
7. Let the cake cool completely, then cut it into rectangular pieces.
8. Insert a wooden ice cream stick into each piece.
9. Melt additional dark chocolate (about 150 g) and dip each piece on a stick into the melted chocolate, coating evenly.
10. Optionally, sprinkle with chopped hazelnuts or chestnut pieces before the chocolate sets.
11. Let the chocolate harden before serving.