A easy and scrumptious chestnut cake utilizing sweetened chestnut purée, with the addition of chocolate chips for additional indulgence.
Mimi Thorisson
It has been a couple of months since I had the fantastic alternative to fulfill and prepare dinner with Mimi Thorisson in her residence in south-western France.
I discover myself often reminiscing concerning the recipes we cooked, what we chatted about whereas we have been sitting at her huge eating desk, and the recipe notes which I exchanged with the opposite girls within the workshop. I feel typically of her impossibly stunning youngsters with their impeccable politeness, to not point out their envious urge for food for every part their mom would put earlier than them.
As I look again on my time on the Manger Workshop, it turns into obvious that it has had extra of an affect on me than I had first thought, however in a method which I hadn’t anticipated.
Mimi had a calmness to her which was very interesting, significantly in gentle of the truth that her youngsters would often flit about her with their small calls for (like most youngsters do), but Mimi nonetheless discovered a solution to put her youngsters relaxed while, on the identical time, conduct a workshop for a bunch of strangers loitering in her household kitchen.
Nowadays, when my youngsters try to rupture my zen while I’m making an attempt to get myself sorted within the kitchen, I discover myself briefly pausing and asking myself, “What would Mimi do?”
First, perhaps Mimi’s youngsters wouldn’t be flat out on the kitchen flooring, taking on precious actual property in our tiny kitchen, and hysterical as a result of they need pasta and I’m cooking rice.
However it’s nonetheless reassuring to have a job mannequin to look as much as; the day my youngsters beg me for foie gras on toast (which I witnessed Mimi’s youngsters doing), I’ll know that I’ve achieved one thing!
Chestnut Cake Recipe
I feel one thing Mimi and I’ve in widespread is our love for chestnut purée.
Throughout her workshop, she confirmed us the right way to make a really wealthy, however quite simple, chocolate chestnut cake which contained a tin of this favorite ingredient of ours. The cake was darkish and moist, virtually like a pudding, and several other in our group recreated this cake for Christmas dinner lately.
I used to be all set to make this cake one night after I got here throughout Mimi’s newest weblog publish which had a recipe for a Vanilla Chestnut Cake.
I used to be immediately reminded of a cake which my aunt used to make typically each time I visited her in Basel, a metropolis within the north-west of Switzerland which borders with each France and Germany. I’ve some reminiscences of consuming a chestnut loaf cake with bars of (Lindt) chocolate served alongside. It wasn’t a flowery cake, by any means, nevertheless it evoked completely satisfied reminiscences.
And Mimi’s Vanilla Chestnut Cake is totally scrumptious and addictive. I took the freedom so as to add darkish chocolate chips to the cake, and my household and I virtually completed the cake in a single sitting. I feel they may, too, have completely satisfied reminiscences of this cake.
There is only one slice left, and I’m claiming that for my breakfast tomorrow.
Extra Chestnut Recipes
When you’ve got a can (or two) of sweetened chestnut purée which wants utilizing up, might I recommend the next recipes utilizing chestnut purée?
Chocolate Pavlova with Chestnut Purée
Chestnut Cake with Chocolate Chips
- Prep Time: 20 minutes
- Cook dinner Time: 50 minutes
- Complete Time: 1 hour 10 minutes
- Yield: Serves 4-6
- Class: Desserts
- Technique: Oven
- Delicacies: French
A easy and scrumptious chestnut cake utilizing sweetened chestnut purée, with the addition of chocolate chips for additional indulgence.
Directions
- Preheat the oven to 180°C (350°F) (with out fan).
- Grease a small bundt pan with non-stick baking spray, after which mud generously with flour. Faucet the pan over the kitchen sink to take away the surplus flour. (Be aware: I used a bundt pan with 1 litre / 4 cup capability).
- Whisk the eggwhites till stiff peaks kind.
- In a separate bowl, beat collectively the egg yolks, sweetened chestnut purée, and butter till you have got a clean combination.
- Fold by way of the flour, baking powder and salt.
- Gently fold by way of the eggwhites, one third at a time at a time, by way of the cake batter. Take care to not lose an excessive amount of air.
- As soon as all the eggwhites have been added to the cake batter, gently fold by way of the chocolate chips.
- Pour the batter into the ready cake pan. Ensure there’s at the least 2 cm/1 inch house from the rim of the cake pan.
- Bake for 40-50 minutes, or till a skewer inserted within the center comes out clear.
- Depart the the cake to chill on a wire rack for about quarter-hour earlier than gently unmoulding the cake from the pan.
- Depart the cake to chill fully on a wire rack.
- Mud with icing sugar (powdered sugar) earlier than serving.
Kitchen Notes
USING A BUNDT PAN
For many plain truffles, I like to make use of a flowery cake pan to make them extra particular. Right here, I used a small bundt pan with 1 litre (4 cup) capability. Should you don’t have a bundt pan, you may, in fact, bake the cake in a 21 cm (9 inch) spherical cake pan. The cake may take much less time to prepare dinner in a traditional spherical cake pan as it isn’t as deep as a bundt pan, so begin checking with a skewer after 35 minutes or so.
SWEETENED CHESTNUT PURÉE
Should you can’t discover sweetened chestnut purée close to you, you may attempt to make some your self, offered that you could find pre-cooked chestnuts (whether or not frozen, canned or in vacuum-sealed packs). My recipe for Mont Blanc Pavlova comprises directions on the right way to make your individual sweetened chestnut purée.
RECIPE CREDIT
This recipe has been tailored from Mimi Thorisson.
OVEN TEMPERATURES
All recipes on this web site state temperatures for an everyday oven (i.e. a traditional oven with out fan). When you’ve got a convection oven with a fan, please seek the advice of the producer’s handbook on the right way to regulate the temperature and baking time accordingly.
CONVERSIONS
To transform from cups to grams, and vice-versa, please see this useful Conversion Chart for Fundamental Components.
Vitamin
- Serving Measurement: Serves 4 to six
- Energy: 466
- Sugar: 16.4g
- Sodium: 113.7mg
- Fats: 20.6g
- Carbohydrates: 62.5g
- Fiber: 5.3g
- Protein: 8.8g
- Ldl cholesterol: 153.3mg
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This recipe was first printed on 29 January 2017. It has been up to date with new photographs and extra complete recipe notes.
