For the Chocolate Maroni Sheet Cake, grease a pan about the size of half a baking sheet. Beat the eggs in a food processor until very foamy. Melt the butter with the chocolate.
Mix the chestnut flour and flour together. Beat the sugar into the egg mixture. Preheat oven to 180 degrees top/bottom heat. Cool butter/chocolate mixture to lukewarm and stir into egg foam, then add orange zest.
Finally, briefly mix in the flour mixture. Pour the batter into the greased sheet cake pan, chop the ready-to-eat chestnuts and sprinkle over the top.
Sprinkle 2 tablespoons brown sugar over the cake and bake in the oven at 180 degrees for about 30 to 35 minutes. (test with chopsticks)
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