Makes about 72
Vegetable oil cooking spray
4 sticks of unsalted butter, chopped into pieces
8 ounces unsweetened dark chocolate, chopped into pieces
1¾ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
3¾ cups granulated sugar
8 large eggs
1 cup crushed walnut pieces
Special Equipment: mini-muffin tins and mini wax paper liners
CRUSTLESS CHESTNUT PIE
Makes 1 – 9 inch pie
2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
*You can purchase sweetened Chestnut Purée in both cans and jars. The jarred variety is infinitely better if you don’t have the time to make your own.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.