Chestnuts are not exclusive to savory dishes, they also make great desserts. The “chesnuts spread” is wonderfully sweetened and rich and can be a good source of energy  for (gourmet) children practicing a sport  or before an important exam. This is why this spread is also sold in tubes in France so you can sip it anyplace, anytime…I remember that I used to have 2 or 3 tubes of chestnuts spread in my school bag  in case I suddenly felt tired, which, strangely enough,  happened very often !

 

Now it is a total bliss for me to make this cake for my daughters…And all my adult friends have become addicted to it too ! Last but not least, this cake is made in less than 10 minutes (apart from baking time of course).

 

chestnuts_coeur_face

Chestnuts Fondant Cake

Gâteau Fondant aux Marrons

 

Pour la recette en Français, contactez-moi !

You need  for a 9-in round-cake pan:

- 4.2 oz (125g) unsalted butter

- 4 eggs

- 17 oz chestnuts spread

- 2 tbsp all-purpose flour

- “adult” version : 2 tbsp of rum.

 

Remove the eggs from the fridge and let stand until they are at room

temperature.

Separate whites and yolks.

Pre-heat oven 180°C (350°F). Butter and flour the cake pan .Place it on a

baking sheet and  in the fridge.If your pan is made with silicon, it is not

necessary to grease it.

Melt the butter in your microwave, 1 to 2 minutes over medium power.

In a bowl, mix the melted butter with the chestnuts spread, using a spatula.

Then add the yolks, one by one. Mix well.

Add the flour and mix again.

In another bowl,whisk the egg whites with a pinch of salt until stiff .

Combine the whites with the chesnuts mixture, still using a spatula.

Add the rum if desired.

Combine them stirring in a circular pattern (actually lifting rather than stirring).

Fill up the buttered and floured pan with the mixture. Transfer to a warm oven

and bake 40 to 45 minutes. Remove from the oven.

This cake is a delight, served at room temperature with hot chocolate coulis.

 

chestnuts__toile Which form do you prefer ?