RECIPE FOR CHESTNUT CAKE RECIPES

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HUNGARIAN CHESTNUT CAKE RECIPE | ALLRECIPES



Hungarian Chestnut Cake Recipe | Allrecipes image

This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.

Provided by MARBALET

Categories     World Cuisine    European    Eastern European    Hungarian

Yield 1 -9 inch cake

Number Of Ingredients 15

¾ pound whole chestnuts, drained
½ cup unsalted butter
4 tablespoons dark rum
10 (1 ounce) squares bittersweet chocolate, chopped
6 eggs
¼ teaspoon salt
½ cup white sugar
6 (1 ounce) squares bittersweet chocolate, chopped
½ cup heavy cream
1 tablespoon dark rum
8 marrons glaces (candied chestnuts)
1 cup heavy cream, chilled
2 tablespoons white sugar
1 tablespoon dark rum
¾ cup chopped marrons glace (candied chestnuts)

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.

Nutrition Facts : Calories 530.3 calories, CarbohydrateContent 45.8 g, CholesterolContent 155.7 mg, FatContent 34.1 g, FiberContent 2.9 g, ProteinContent 6.8 g, SaturatedFatContent 20.3 g, SodiumContent 98.3 mg, SugarContent 30.9 g

CHINESE-STYLE CHESTNUT FILLED CAKE RECIPE - FOOD.COM



Chinese-Style Chestnut Filled Cake Recipe - Food.com image

I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 pound, 6-8 serving(s)

Number Of Ingredients 13

1/3 cup flour, plus
1 tablespoon flour
1/3 cup sugar
3 eggs, separated
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter
1 lb chestnuts, shelled and peeled
1/2 cup sugar
1/2 cup water (preferably water used in cooking chestnuts)
1/2 teaspoon vanilla essence
1/2 tablespoon butter
2 tablespoons milk

Steps:

  • Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
  • Beat egg whites until stiff peaks form.
  • Beat egg yolks lightly and fold into egg white. Blend well.
  • Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
  • Add vanilla essence. Add melted butter and blend quickly.
  • Pour batter into prepared baking pan and bake for 25 minute.
  • Remove from oven and allow to cool on a rack.
  • Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
  • Mash chestnuts.
  • Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
  • Add sugar and milk mixture to chestnuts and mix well.
  • Slice sponge cake into two layers.
  • Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
  • Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.

Nutrition Facts : Calories 369.6, FatContent 8.5, SaturatedFatContent 4.1, CholesterolContent 119.2, SodiumContent 122.1, CarbohydrateContent 67.9, FiberContent 0.2, SugarContent 28, ProteinContent 5.5

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