Chestnut Cake: Our Recipes For A Gourmet Fall

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49

Simply grilled or incorporated into many delicious preparations, chestnuts are a typical fall food not to be overlooked. If you liked our chestnut cream recipe, you will also like our selection of exquisite chestnut cake recipes. Treat your family to a delicious fragrant dessert and warm up your fall!

Chestnut and chocolate cake recipe

Ingredients:

• 225 g dark chocolate

• 6 eggs, separated

• 125 g unsalted butter, softened

• 435 g unsweetened canned or homemade chestnut puree

• 2 tbsp. rum

• 1 tbsp. coffee vanilla extract

• 65 g granulated sugar

• Icing sugar for decoration

Instructions:

1. Preheat the oven to 175 ° C. Grease a spring cake pan.

2. Roughly chop the chocolate and melt it in a double boiler. Set aside.

3. Whisk the egg whites with 1 pinch of salt, until firm but not dry.

4. In another bowl, gently combine the butter, chestnut purée and sugar.

5. Gradually stir in the egg yolks, then add the rum, vanilla extract and chopped chocolate.

6. Add a spoonful of the foamed egg whites and mix well. Then add the remaining egg whites and mix until incorporated.

7. Pour the dough into the mold and bake for 45 to 50 minutes. If you decide to do the toothpick test, take into account that it should not come out completely clean.

8. Let the chestnut and chocolate cake cool in the mold before removing it from the mold.

9. Finally, sprinkle the cake with icing sugar and serve.

Homemade chestnut puree recipe

Ingredients:

• 910 g of chestnuts
• 3 cups of water (720 ml)

Preparation:

1. Preheat the oven to 230 ° C.

2. With the point of a sharp knife, cut a cross on the fleshiest part of each chestnut.

3. Spread the chestnuts out on a baking sheet and bake for 20-30 minutes.

4. Let them cool for a few minutes before peeling them.

5. Transfer the chestnuts to a saucepan and add the water.

6. Cook, stirring frequently, until the water has evaporated and the chestnuts are soft, about 15 minutes.

7. Transfer them to the bowl of a food processor, add a little water and mix until you get a smooth puree.

8. Pass the chestnut puree through a mat.

Super Chocolate Flourless Chestnut Cake

Ingredients:

• 100 g of sweet prunes, pitted

• 75 g of butter or vegan butter

• 125 g of quality dark chocolate

• 200 g of chestnut purée

• 100 ml of milk or almond milk

• 2 tbsp. vanilla extract

• 3 large organic eggs, separated

• 3 tbsp. tablespoons coconut sugar

• Cocoa powder to sprinkle the cake

• Some physalis fruits for decoration (optional)

• Sour cream

Directions:

1. Preheat the oven to 170 ° C. Grease a spring cake pan (20 cm or 23 cm in diameter) and cover the bottom with parchment paper.

2. Soak the prunes in boiled water, then cover and leave for ten minutes. Drain the prunes. Chop them very finely and mash them.

3. Chop the chocolate and melt it with the butter in a double boiler. Stir and set aside.

4. In a bowl, beat the chestnut puree with the milk until you get a smooth consistency. Add the prunes and vanilla extract and mix.

5. In a perfectly clean bowl, whisk the egg whites until stiff peaks form. Set aside.

6. In another bowl, whisk the egg yolks and coconut sugar until the mixture becomes frothy and clear. Add the chestnut-prune mixture to this mixture. Also add the melted chocolate and mix well. Put a spoonful of the foamed egg whites in the mixture to lighten it, then add the rest of the beaten egg whites.

7. Pour the batter into the prepared pan and bake for 30-35 minutes until the cake begins to pull away from the sides and the top is cracked.

8. Take the cake out of the oven and let it cool. Unmold it and gently peel off the baking paper.

Chestnut and Apple Cake Recipe with Chocolate Chips

Ingredients:

• 130 g of spelled flour

• 80 g of chestnut flour

• 70 g of cane sugar

• ½ sachet of baking powder

• 1 pinch of salt

• 80 g of salted butter

• 50 g of dark chocolate (70% cocoa)

• 200 ml of milk

• 2 eggs

• 2 apples

• 1 handful of hazelnuts

Preparation:

1. In a salad bowl, combine the flour, sugar, baking powder and salt.

2. Melt the butter over low heat, then pour it into a small bowl with the eggs and milk. Whisk everything until blended.

3. Peel and cut the apples into pieces, chop the chocolate and crush the hazelnuts.

4. Preheat the oven to 180 ° C.

5. Add the liquid mixture to the dry mixture while stirring. Add the apples, chocolate and hazelnuts and mix everything together.

6. Grease and flour a bread pan and pour the dough into it.

7. Put the cake in the oven at 180 ° C for 50 min. at 1 hour, depending on your oven. Check regularly for doneness with the tip of a knife.

8. When the cake is ready, take it out of the oven and let it cool completely before removing it from the mold.

No-bake chocolate and chestnut mini cakes, orange flavored

Ingredients:

Base:

• 240 g of ground almonds

• 3 medjool dates

• The zest of ½ orange

• 1.5 tbsp. tablespoon of water

Garnish:

• 2 ½ medium ripe avocados

• 50 g of soft coconut oil

• 50 g of raw cocoa powder

• The juice of 1 ½ large oranges

• 150 g of vacuum-packed chestnuts

• 1 tbsp. of honey

Topping:

• 100 g of cocoa butter

• 40 g of raw cocoa powder

• 1 tbsp. almond butter

• 1 tbsp. of honey

Instructions:

For the base:

1. Soak the dates in hot water for 5 minutes.

2. Grind the almonds into flour then mix it with the softened dates, orange zest and 1 tsp. tablespoons of water to obtain a paste.

3. Divide mixture among 8 oiled cake pans, pressing firmly to form a flat, even base. Put in the freezer for 30 minutes.

For garnish:

4. Place all the ingredients for the garnish in the bowl of a food processor and mix until smooth.

5. Pour the filling into the molds, spreading it with a spatula. Place in the freezer for 30 minutes to set. Take the mini cakes out to room temperature before adding the chocolate topping.

For the topping:

6. Melt the cocoa butter in a double boiler until it is completely melted.

7. Add the raw cocoa to the melted butter and mix until well blended. Also add almond butter and honey. Add a pinch of salt if there is none in the almond butter.

8. Coat each of the mini cakes with a tablespoon of melted chocolate. Garnish with hemp seeds, cocoa nibs and orange zest. Put in the refrigerator for 5 minutes to set.

Japanese chestnut cake

Ingredients:

• ¾ cup unsalted butter, chilled

• 1 ¾ cup chestnut paste, chilled

• 5 large eggs, beaten

• 2 ½ tsp. granulated sugar

• 5 large egg yolks

• 2 ½ tbsp. golden rum

• 1/3 cup almond flour

• 1 tbsp. baking powder

• 1 cup peeled chestnuts, cooked and ready to eat

• 1 tbsp. icing sugar

• 1 cup crème fraîche

Preparation:

1. Preheat the oven to 175 ° C. Generously grease a 22 cm diameter spring cake pan.

2. Cut the butter into small pieces.

3. Place the chestnut paste in the bowl of a blender. Beat on medium speed until smooth, stopping to scrape down sides. Add half of the beaten eggs. Beat on medium speed until mixture separates, about 20 seconds.

4. Add the granulated sugar and whisk on medium speed until blended, about 30 seconds.

5. Add the egg yolks, rum and remaining beaten eggs. Whisk until smooth, about 30 seconds.

6. Add the almond flour and baking powder and whisk on low speed until combined, about 30 seconds.

7. Pour half of the batter into the prepared cake pan. Roughly chop 2/3 cup of chestnuts and place them on the dough. Pour the remaining dough on top, distributing it over the chopped chestnuts. Cut the remaining chestnuts in half crosswise and gently press them into the top of the dough.

8. Bake chestnut cake in preheated oven until golden brown and top rises when lightly pressed with finger, about 45 minutes.

9. Let the cake cool in the pan for 20 minutes. Unmold it and let it cool completely for about 2 hours.

10. Sprinkle with icing sugar. Slice the chestnut cake and garnish each serving with a spoonful of crème fraîche.

* Sources:

Chestnut and chocolate cake: https: oliveandmango.com

Flourless chestnut cake: kelliesfoodtoglow.com

Chestnut and apple cake: inthemoodforfood.fr/en/

No-bake mini chestnut cakes: modernfoodstories.com

Japanese-style chestnut cake: foodandwine.com