Hungarian Chestnut Cake The Best Recipes

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Hungarian Chestnut Cake

"This rich dessert is full of all types of wickedness, and is a chunk exertions-in depth, however nicely really worth the work. Chestnuts and marrons glace are available in specialty meals stores and connoisseur stores."

Ingredients :

three/4 pound whole chestnuts, tired
half cup unsalted butter
four tablespoons dark rum
10 (1 ounce) squares bittersweet chocolate, chopped
6 eggs
1/four teaspoon salt
half of cup white sugar
6 (1 ounce) squares bittersweet chocolate, chopped
half cup heavy cream
1 tablespoon dark rum
8 marrons glaces (candied chestnuts)
1 cup heavy cream, chilled
2 tablespoons white sugar
1 tablespoon darkish rum
three/4 cup chopped marrons glace (candied chestnuts)

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (175 levels C). Line the lowest 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, till the aggregate is easy. Add the melted bittersweet chocolate and blend the mixture until it's far combined well. With the motor going for walks, add the yolks, 1 at a time, and transfer the mixture to a massive bowl.
In a bowl with an electric mixer beat the whites with the salt till they maintain gentle peaks, upload the sugar, a little at a time, beating, and beat the meringue till it holds stiff peaks.
Whisk approximately one fourth of the meringue into the chocolate mixture to lighten it and fold inside the ultimate meringue lightly but very well. Pour the batter into the organized pan and clean the pinnacle.
Bake the cake in the middle of a 350 tiers F (one hundred seventy five tiers C) oven for forty five to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool within the pan on a rack for 5 mins, take away the aspect of the pan, and invert the cake onto some other rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool absolutely. (The cake will fall because it cools.)
To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan convey 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the aggregate till the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip every candied chestnut midway into the glaze to coat it in part, transfer the chestnuts to a foil-blanketed tray, and allow them to 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 extra drip down the side, and let the cake stand for two hours, or until the glaze is set. Transfer the cake cautiously to a serving plate and garnish it with the covered 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 gentle peaks, beat within the 2 tablespoons sugar and the1 tablespoon rum, and beat the combination till it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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