Hungarian Chestnut Cake The Best Recipes

Friday, July 2, 2021

Hungarian Chestnut Cake

"This rich dessert is complete of all types of wickedness, and is a piece labor-intensive, but properly really worth the paintings. Chestnuts and marrons glace are to be had in strong point food stores and connoisseur shops."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five 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 perimeters, until the mixture is easy. Add the melted bittersweet chocolate and blend the mixture till it's far blended well. With the motor walking, add the yolks, 1 at a time, and transfer the combination to a massive bowl.
In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a touch at a time, beating, and beat the meringue until it holds stiff peaks.
Whisk approximately one fourth of the meringue into the chocolate combination to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the organized pan and smooth the pinnacle.
Bake the cake in the middle of a 350 levels F (a hundred seventy five tiers C) oven for forty five to fifty five minutes, or till a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool inside the pan on a rack for 5 mins, remove 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 allow it cool completely. (The cake will fall because it cools.)
To Make Glaze: Put 6 oz. Of the finely chopped chocolate in a small bowl, in a saucepan deliver 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 easy and stir in 1 tablespoon of the rum. Dip every candied chestnut midway into the glaze to coat it partially, transfer the chestnuts to a foil-included 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 extra drip down the aspect, and allow the cake stand for two hours, or until the glaze is ready. Transfer the cake carefully to a serving plate and garnish it with the covered chestnuts.
Make the whipped cream just before serving the cake: In a calming bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat inside the 2 tablespoons sugar and the1 tablespoon rum, and beat the aggregate till it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

Notes :

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

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