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Chestnut Cream Cake

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Ingredients
  Butter 3 Ounce
  Canned sweetened chestnut puree 1⁄4 Pound
  Ground almonds 5 Ounce
  Eggs 2 , separated
  Egg yolks 2
  Cocoa powder 3 Tablespoon
  Active dry yeast 1 Teaspoon
  Chopped candied orange zest 3 1⁄2 Ounce (peel)
  Butter 1 Teaspoon (for greasing)
  Marron glace 6
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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