Washed chestnut cut along the convex side, place in a pan sprayed with water, and bake about 20 minutes in low oven until the chestnuts start easily burst. Peel and boil until soft in water, strained and compressed. Chocolate is melted in a small amount of water or black coffee, add the butter and sugar, and the mixture was immediately added to a hot pressing chestnuts. Pour into greased with sunflower oil cake or square shape and leave 24 hours in a refrigerator or in a cool place. Cake served with cream.