Gateau aux Marrons

Name: Gateau aux Marrons
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 glaces for garnish

8 ingredients

12 steps

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 glaces for garnish

Directions

1

Preheat the oven to 350 degrees.
2

Butter an 8-inch round cake pan and line with a round of buttered parchment paper.
3

Puree the chestnuts in a food processor.
4

Add the butter and cream and process until smooth.
5

With the machine running, add the egg yolks 1 at a time.
6

Transfer the mixture to a large bowl.
7

Beat the egg whites until stiff and fold into the mixture just until blended.
8

Pour into the pan and smooth the top.
9

Bake until the cake is firm to the touch, 30 to 40 minutes.
10

Cool completely on a wire rack, then place on a serving dish.
11

Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency.
12

Ice cake with a thin layer and decorate with macaroons and marrons glaces.