CHOCOLATE, CHESTNUT AND ORANGE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the trifle: Combine the chocolate and butter in a medium bowl. Put the bowl over a barely simmering saucepan of water and stir occasionally until the chocolate has melted and the mixture is smooth, about 5 minutes. Set aside.
- In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.
- In a stand mixer, fitted with a whisk attachment, beat the cream until thick. With the machine running, gradually add the sugar and continue to beat until the cream holds stiff peaks. Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside.
- Stir the orange zest and 1/3 of the remaining whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Set aside.
- To assemble the trifle: In the bottom of a 4-quart trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit. Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup. Spread 1/2 of the chestnut cream on top. Arrange another layer of pound cake slices on top and drizzle with 1/4 cup orange liqueur. Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer.
- For the garnish: Using a vegetable peeler, shave the chocolate bar on top of the trifle and sprinkle with orange zest. Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight. Allow the trifle to stand at room temperature for at least 1 hour before serving.
- In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
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
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
CHESTNUT CHOCOLATE DESSERT
Steps:
- Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
- Pipe whipped cream rosettes in center if you wish.
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY
Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F (230˚C).
- Score the chestnuts in a cross with a knife.
- Place the chestnuts on a sheet pan and bake for 30 minutes.
- Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
- Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
- Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
- Place the chestnut filling in a food processor, add in water and blend until smooth.
- Push the chestnut filling through an sieve into another bowl.
- Transfer filling to a piping bag with a circle tip and chill.
- Preheat the oven to 200˚F (90˚C).
- In a bowl, whisk the egg whites until foamy using a hand mixer.
- Add sugar to the egg whites and whisk until stiff peak forms.
- Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
- Bake the meringue for 1 hour.
- Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
- Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams
HOMEMADE CHESTNUT-CHOCOLATE SPREAD
A creamy chestnut-chocolate spread for toast, crackers, pretzel dip, and much more. Just like hazelnut spread but with the lovely taste of chestnuts! Makes a great gift.
Provided by Michelle Bennett
Categories Dessert Recipes Fillings
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts; cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.
- Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder; blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.
- Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 22 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 7.6 mg, Sugar 11.1 g
CHESTNUT CHOCOLATE LAYER CAKE
Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round professional baking pans, and line bottoms with parchment. Butter parchment, and set aside. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside. Heat the oven temperature to 325 degrees. Let chestnuts cool completely. Transfer chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
- Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer egg-white mixture to a bowl.
- Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks and the water, oil, and vanilla, and beat on medium speed until smooth and well combined, about 1 minute.
- Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg-white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the two prepared cake pans, and bake on one shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the center of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert pans to remove cakes. Remove the parchment paper.
- Place one layer on a cake round or directly onto a cake stand or serving platter. Using an offset spatula, evenly spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
- Pour ganache on top; carefully spread to about 1/4 inch from edges. Ganache will overflow slightly and gently brim edges. Arrange marrons glaces on top of cake, spaced evenly. Set cake aside in a cool place to allow the ganache to firm.
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