Chestnut Cream Cake
|Canned sweetened chestnut puree||1⁄4 Pound|
|Ground almonds||5 Ounce|
|Eggs||2 , separated|
|Cocoa powder||3 Tablespoon|
|Active dry yeast||1 Teaspoon|
|Chopped candied orange zest||3 1⁄2 Ounce (peel)|
|Butter||1 Teaspoon (for greasing)|
Melt the butter in a large bowl for 1 minute on HIGH.
Add the chestnut puree, ground almonds and 4 egg yolks to the melted butter.
Sift the cocoa powder and yeast into the mixture.
Add the chopped orange zest (peel) and mix thoroughly.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line with buttered non-stick parchment (greaseproof paper).
Whisk the egg whites to firm peaks and add to the mixture.
Pour into the mold (mould).
Microwave, uncovered, on HIGH for 12 minutes.
Leave the gateau to cool in the container.
Turn out on to a platter.
Decorate with the marrons glaces.