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Chestnut Cream Cake

Chestnut Cream Cake with Chocolate Bitters

A dainty little cake that comes together so easily.  It uses sweetened Chestnut Cream as a base, with folded egg whites for lightness.  And chocolate bitters and mini chips add the perfect texture and flavour balance.  Drizzle with chocolate sauce or garnish with fruit, this goes from snacking cake to special occasion.

Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 1/2 cup (55 g) AP flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 18 ounces (500 g) crème de marron (sweetened vanilla chestnut cream)
  • 4 eggs , separated
  • 1/3 cup (6 tbsp, 80 g) butter, softened at room temperature
  • 5-6 good dashes of chocolate bitters
  • 7 tbsp mini dark chocolate chips
  • Confectioner’s sugar , for dusting

Instructions

  1. Preheat the oven to 350°F/180°C.
  2. Generously butter a cake pan, approx 9 inches, or medium-sized bundt pan (4 cup capacity), and dust with a little flour. Shake off any excess flour, set aside.
  3. In a small bowl whisk together the flour, baking powder and salt. Set aside.
  4. In a large bowl, whisk the egg yolks, softened salted-butter and chestnut cream until smooth.
  5. Fold in the flour. Add the bitters and stir together.
  6. Whisk the egg whites until stiff. You can do this by hand (in a metal or copper bowl) or use a hand held mixer.
  7. Add 1/3 of the stiffened egg whites to the batter and fold together gently. Add another 1/3 and repeat till smooth. Add the final 1/3 of the egg whites and fold together till smooth.
  8. Gently fold in the chocolate chips.
  9. Pour the batter into the prepared cake pan. Place on a baking sheet.
  10. Bake on the centre rack for approximately 40 minutes, or until the cake is golden. (please note that a Bundt pan will take slightly longer because it is deeper).
  11. A skewer will come out clean when ready.
  12. Sprinkle with confectioner’s sugar.
  13. Garnish with fruit or even glazed chestnuts

Recipe Notes

Adapted from Mimi Thorrison's recipe, here.