Chestnut Cake With Chocolate Armagnac Glaze Recipes

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ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 3



Armagnac Simple Syrup for Chestnut Cake with Chocolate-Armagnac Glaze image

Steps:

  • Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

1/4 cup granulated sugar
1/2 cup water
2 tablespoons Armagnac

CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

This Armagnac-infused cake renders this a very special ending for any holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15



Chestnut Cake with Chocolate-Armagnac Glaze image

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
  • Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
  • Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
  • Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.

Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
3/4 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/2 cups granulated sugar
2 sticks (16 tablespoons) unsalted butter, room temperature
4 large eggs, separated, plus 1 large egg white
1 cup Chestnut Puree
1/4 cup whole milk
Armagnac Simple Syrup for Chestnut Cake with Chocolate-Armagnac Glaze
Chestnut Pastry Cream
Whipped Bittersweet Ganache Frosting
Chocolate-Armagnac Glaze
Roasted peeled chestnuts (optional), for garnish

CHESTNUT PUREE

Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 4



Chestnut Puree image

Steps:

  • Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.
  • Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.

1 jar (14.8 ounces) chestnuts
2 1/4 cups whole milk, plus more if needed
Pinch of salt
1/2 vanilla bean, halved lengthwise

CHOCOLATE ROULADE WITH CHOCOLATE GLAZE

Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12



Chocolate Roulade with Chocolate Glaze image

Steps:

  • Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
  • Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
  • Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
  • Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
  • Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
  • Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
  • Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
3 tablespoons unsalted butter, melted
Armagnac Syrup
Chestnut Mousse
Chocolate Glaze
Chestnuts, in syrup, drained, for garnish

DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS

Provided by Dorie Greenspan

Categories     Cake     Milk/Cream     Chocolate     Bake     Christmas     Brandy     Chestnut     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 29



Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts image

Steps:

  • For ganache:
  • Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
  • Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.
  • For cake:
  • Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Line bottom of pan with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread, then milk. Sift dry ingredients over and gently mix together. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean, about 48 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
  • For syrup:
  • Stir brandy and brown sugar in small bowl until sugar dissolves.
  • Turn cake out onto work surface. Peel off parchment. Using long serrated knife, cut cake horizontally into 3 equal layers. Place 1 cake layer, cut side up, on 8x8-inch cardboard square. Brush cake layer with half of brandy syrup. Spread with 1 cup ganache. Sprinkle with half of chopped chestnuts. Top with second cake layer, cut side up. Repeat with remaining brandy syrup, 1 cup ganache, and remaining chopped chestnuts. Top with remaining cake layer, cut side up. Spread remaining ganache over top and sides of cake. Place cake rack on sheet of foil; place assembled cake on rack. Chill while preparing glaze.
  • For glaze:
  • Bring cream, sugar, and 1/4 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add chocolate and whisk until melted and glaze is smooth. Let cool until thick but still pourable, about 4 hours.
  • Pour glaze atop cake, spreading evenly over sides. Chill until glaze sets.
  • Brush 12 whole chestnuts with gold dust. Arrange chestnuts across top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at least 4 hours and up to 8 hours at room temperature.) Serve cake at room temperature.
  • *Sweetened chestnut spread is flavored with vanilla. It is available at specialty foods stores amd at some well-stocked supermarkets during the holidays. You can also order it from Joie de Vivre (800-648-8854; frenchselections.com).
  • **Whole chestnuts are sold in jars and in vacuum-packed pouches. Like the sweet chestnut spread, they are available at specialty foods stores and at some supermarkets during the holidays.
  • ***Edible gold dust is available at many baking supply stores. You can order it from L'Epicerie (866-350-7575; lepicerie.com).

Caramel ganache
9 ounces high-quality milk chocolate (such as Lindt or Perugina)
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 tablespoons sugar
2 tablespoons water
1 cinnamon stick
1 cup plus 2 tablespoons heavy whipping cream
1/4 teaspoon salt
1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature
Cake
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups (packed) golden brown sugar, divided
4 large eggs, separated
2 teaspoons vanilla extract
1 cup sweetened chestnut spread** with vanilla
1/4 cup whole milk
Brandy syrup
1/4 cup brandy
2 tablespoons golden brown sugar
24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.25 ounces)
Glaze
1 cup heavy whipping cream
1/4 cup sugar
1/4 cup water
8 ounces bittersweet or semisweet chocolate, chopped
Edible gold dust***

CHOCOLATE CHESTNUT CAKE

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.

Provided by David Tanis

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10



Chocolate Chestnut Cake image

Steps:

  • Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
  • In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
  • Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
  • Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
  • Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
  • To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 60 milligrams, Sugar 6 grams, TransFat 0 grams

4 ounces/115 grams chocolate (64 percent cacao or less)
4 ounces/113 grams unsalted butter
4 large eggs, separated
1/2 cup/100 grams sugar plus 2 tablespoons for topping
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup/55 grams chestnut flour
1/2 cup/85 grams chopped cooked chestnuts (use canned or vacuum-packed)
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish

CHOCOLATE-ARMAGNAC GLAZE

Use this recipe to top off our Chestnut Cake.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 4



Chocolate-Armagnac Glaze image

Steps:

  • Bring cream to a boil in a small saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Add butter and Armagnac, and stir until smooth. Use immediately.

3/4 cup heavy cream
6 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter, room temperature
1 tablespoon Armagnac

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