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Chestnut & Chocolate Cake with Maple Cream<

Chestnut & Chocolate Cake with Maple Cream

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Background Info:
An American style recipe inspired by home baking from New England.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Preheat the oven to 160°C

Using a hand held mixer beat the chestnut purée with the butter, then add the vanilla, egg yolks, rum and melted chocolate.

In another bowl, whip the egg whites and salt until foamy. Continue whipping whilst gradually adding the caster sugar. Once the mixture reaches stiff glossy peak consistency, fold in the muscovado sugar.

Gently fold the egg white mixture into the chestnut mixture.

Pour into a baking tin and cook for 45 minutes
or until the tip of a knife inserted into the centre comes out clean. When baked, the cake will have a cracked texture. Cool in the tin for 20 minutes then turn out onto a rack and dust with icing sugar.

For the maple cream, whip the cream and fold in the maple syrup.
For the cake:
435g chestnut purée
125g unsalted butter
½ tsp of vanilla extract
1 tbsp dark rum
6 large separated eggs
250g melted dark chocolate
Pinch of salt
50g caster sugar
25g light muscovado sugar

For the maple cream:
250g whipping cream
3 tbsp pure maple syrup
22cm baking tin - greased and lined