This Chestnut Gateaux or Gateâu Aux Marrons is quite special and would be a real tea-time treat for your family and friends.
It would also compliment any table for parties or special occasions and is a welcoming change at Christmas instead of the usual cakes and pastries.
What better way to use those beautiful seasonal chestnuts than in a dreamy chestnut cake!
Chestnuts can be cooked in different ways and this is just one way to use them in a lovely puree chestnut puree.
If you want to make your own puree, or indeed want to know other ways to enjoy them take a look at how to cook chestnuts.
3 eggs (separate the whites and the yolks)
½ cup (4oz) light brown castor sugar
½ cup (2oz) plain or all purpose flour
(scant) ¼ cup (1oz) cornflour
1 level tsp baking powder
For the filling:
1 cup (8oz) sweetened chestnut puree
¼ cup (2oz) butter
For the Chocolate Icing:
½ cup (3oz) plain chocolate broken into pieces
1 tbsp rum or coffee
¼ cup (2oz) unsalted butter
Preheat your oven to 350°F/180°C/Gas 4
Mix the egg yolks with the sugar until light and creamy.
Sift together the flour, cornflour and baking powder.
Whisk or beat the egg whites until stiff (make sure your bowl is completely clean with no traces of grease or they will not become stiff).
Gently fold in the flour and the egg white, alternatively into the creamy yolk mixture.
Pour into your prepared tin and bake for about 30 – 40 minutes or until is firm to the touch.
Cool on a wire tray.
Prepare the filling by creaming the chestnut puree with softened butter.
Slice the cake when cold into three horizontally and fill each layer with the chestnut filling.
Now prepare the chocolate icing by melting the broken chocolate in a small dish over a pan of hot water.
Add the rum and remove from the heat and beat in
the softened butter.
Pour this lovely chocolate icing over your cake.
And there you have it – a really dreamy Chestnut Gateaux!