CHESTNUT CAKES RECIPES RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
• Separate the eggs.
• In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
• In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
• Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
• Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
• To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

Steps:

• Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin.
• Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes.
• Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre.
• Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts.
• Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake.
• Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean.
• Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack.
• Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days.