Chestnut Cake with Chocolate Glaze
Get a good look at this gluten-free dark chocolate chestnut cake before it’s all gone! This perfect holiday dessert comes from Pastry Chef Catherine Rodriguez of The Houstonian Hotel, Club & Spa.
For the Cake:
can (35 oz.)
crème de marrons (1 kilo)
Ingredients for Glaze:
dark chocolate cacao 66%
Preheat the oven to 300 degrees F (150C).
Brush the pan with melted butter or spray and line with parchment.
Cream softened butter in mixer with paddle attachment and then mix in chestnut spread.
Separate the eggs. Add the egg yolks to chestnut and butter mixture.
Sift cornstarch and baking powder into the chestnut and butter mixture.
Stir until well combined.
Beat the egg whites on medium speed until soft peaks are formed.
Add a small amount of egg whites to chestnut mixture to lighten. Fold in remaining egg whites until well combined.
Pour the batter into the prepared pan and bake in an 8″ or 9″ round cake pan for 40 to 45 minutes.
Prepare Chocolate Glaze:
Partially melt chocolate in a double boiler. Bring the cream to a boil, and then add in the melted chocolate slowly in sections and stir to create an emulsion.
Pour into a tall narrow container. Finish by using emulsion blender. Be sure to create a vortex to get rid of any bubbles in the ganache. Cool to 95°F – 104°F and then glaze cake. Let cake set up.
Decorate the cake using a St. Honoré tip to create a pretty design. Finish with a candied chestnut.