Italian Chestnut Cake Food
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
ITALIAN CHESTNUT CAKE
Posted for a request for chestnut puree recipes. Can be made up to a week in advance, keep undecorated, wrapped & stored in an airtight container.
Provided by Marli
Categories Dessert
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c/350 degrees F.
- Grease a springform cake tin& line.
- Cream butter& three-quarters of the sugar.
- Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
- Fold in the sifted flour.
- Whisk the egg whites until stiff.
- Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
- Gently pour the cake mix into the tin.
- Cook for 1 1/4 hours or until cooked.
- Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
- Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
- Cut horizontally into two layers.
- Place the bottom layer on a serving plate.
- Beat the cream, rum, sugar& chestnut puree until thick.
- Spread two-thirds of cream on the bottom layer& place the other layer on top.
- Spread the remaining cream over the top& sides of the cake.
- Decorate with piped cream stars.
Nutrition Facts : Calories 800.9, Fat 44.8, SaturatedFat 25.3, Cholesterol 349.8, Sodium 278.2, Carbohydrate 80.8, Fiber 0.5, Sugar 19.3, Protein 13
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