CHESTNUT SOUR CREAM COFFEE CAKE
A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.
Provided by fluffernutter
Categories Breads
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
- Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
- Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
- Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
- Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
- Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.
Nutrition Facts : Calories 229.3, Fat 10.3, SaturatedFat 6.2, Cholesterol 54, Sodium 174.4, Carbohydrate 30.5, Fiber 0.5, Sugar 15.2, Protein 3.7
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
CHOCOLATE CHESTNUT CAKE
Make and share this Chocolate Chestnut Cake recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 29
Steps:
- For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
- Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
- 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 mixture, then milk. Mixture will look a bit grainy.
- Sift dry ingredients over the mixture and gently mix together by hand.
- 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 prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
- In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
- For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
- For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
- Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
- Cut cake with a serrated knife, wiping the blade clean after each slice.
- NOTES:.
- 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
- 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
- 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.
Nutrition Facts : Calories 867.8, Fat 67.7, SaturatedFat 41.7, Cholesterol 203.6, Sodium 376.1, Carbohydrate 68.6, Fiber 7.8, Sugar 35.2, Protein 11.4
HUNGARIAN CHESTNUT CAKE
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 Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
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, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
CHESTNUT COFFEE CAKE
Provided by Amanda Rockman
Categories Cake Dessert Bake Chestnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Streusel:
- Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
- Chestnut filling:
- Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
- Cake:
- Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
- Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides (see note).
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- Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
- Cook chestnuts, 2 Tbsp. brown sugar, and 2 Tbsp. water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 Tbsp. brown sugar.
- Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
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- In a bowl, put the wet ingredients: eggs, butter previously melted, the chestnut spread and milk. Mix well.
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- Preheat the oven to 350°F. Butter a half-sheet pan (18" x 13"), line it with parchment paper, then butter the parchment., To make the cake: Sift the cake flour and cocoa powder into a large bowl.
- Do not skip this step! Add the sugar, baking powder, baking soda, and salt and whisk to combine., In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla., Briefly stir the wet ingredients into the dry to incorporate.
- Add the hot water and mix just until combined; don't over-mix., Pour the batter into the prepared pan and spread into the corners with an offset spatula.
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- In a large bowl, mix 1/2 cup almond flour, 3/4 cup chestnut flour, 1/4 tsp ground nutmeg, 1 tsp ground cinnamon, and 1 tsp baking soda.
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- Preheat the oven to 170°C/150°C fan/340°F (gas mark 3). Lightly oil a 450g/1LB loaf tin or no need to oil if using a silicone loaf mould.
- Mash the bananas to a purée, add the salt and beat in the oil. Beat in the eggs, one by one, followed by the soft brown sugar.
- Sift the chestnut flour and gradually beat it into the mixture, adding the plain flour, bicarbonate of soda, coffee powder and walnuts (if using).
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- Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
- In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
- After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
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- Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray. Place butter between two sheets of parchment paper. Using a rolling pin, beat butter to 1/4-inch thickness. Remove and discard top parchment paper sheet. Cut butter into approximately 1/3-inch pieces.
- Place chestnut paste in bowl of a heavy-duty stand mixer fitted with paddle attachment. Beat on medium speed until smooth, about 1 minute. Add butter pieces; beat until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add half of the beaten eggs; beat on medium speed until mixture separates and looks broken, about 20 seconds. Remove paddle attachment from stand mixer; attach whisk attachment. Add granulated sugar to mixture; whisk on medium speed until combined, about 30 seconds. Add egg yolks, rum, and remaining half of beaten eggs; whisk until smooth, about 30 seconds. Add almond flour and baking powder; whisk on low speed until just combined, about 30 seconds.
- Pour half of the chestnut batter into prepared springform pan. Roughly chop 2/3 cup chestnuts; sprinkle over batter. Top with remaining batter, spreading evenly over chopped chestnuts. Cut remaining 1/3 cup chestnuts in half crosswise; gently press into top of batter.
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- With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of 2 20-cm (8-in) springform cake pans with parchment paper. Butter the sides of the pans.
- In a double boiler, melt the chocolate and butter with the cream, stirring until smooth. Remove from the heat and stir in 430 ml (1 3/4 cups) of chestnut purée (set aside the rest of the chestnut purée for the cake assembly). Allow the icing to cool. Cover and refrigerate until thoroughly chilled, about 1 hour.
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