Gateau aux Marrons
- Total Time
- About 1 hour
- Rating
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Ingredients
- 1cup drained candied chestnuts (see note)
- 4tablespoons unsalted butter, plus extra for greasing the pan
- 6tablespoons heavy cream
- 4eggs, separated
- 4ounces bittersweet chocolate
- 1teaspoon apricot jam
- 5 or 6macaroons (preferably made with pine nuts) for garnish
- 5 or 6marrons glacés for garnish
Nutritional analysis per serving (8 servings)
301 calories; 20 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 4 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter an 8-inch round cake pan and line with a round of buttered parchment paper.
- Step 2
Purée the chestnuts in a food processor. Add the butter and cream and process until smooth. With the machine running, add the egg yolks 1 at a time. Transfer the mixture to a large bowl. Beat the egg whites until stiff and fold into the mixture just until blended. Pour into the pan and smooth the top. Bake until the cake is firm to the touch, 30 to 40 minutes. Cool completely on a wire rack, then place on a serving dish.
- Step 3
Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency. Ice cake with a thin layer and decorate with macaroons and marrons glacés.
- A cup of chestnut cream or spread may be substituted.
Private Notes