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Ingredients
1 cup drained candied chestnuts (see note)
4 tablespoons unsalted butter, plus extra for greasing the pan
6 tablespoons heavy cream
4 eggs, separated
4 ounces bittersweet chocolate
1 teaspoon apricot jam
5 or 6 macaroons (preferably made with pine nuts) for garnish
5 or 6 marrons glacés for garnish
Nutritional analysis per serving (6 to 8 servings)
28 grams carbs; 108 milligrams cholesterol; 301 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 20 grams fat; 2 grams fiber; 76 milligrams sodium; 4 grams protein; 16 grams sugar
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