Hungarian Chestnut Cake Best Family Recipes

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Hungarian Chestnut Cake

"This wealthy dessert is complete of all sorts of wickedness, and is a chunk exertions-in depth, however nicely well worth the work. Chestnuts and marrons glace are available in uniqueness food shops and gourmand stores."

Ingredients :

three/4 pound complete chestnuts, drained
1/2 cup unsalted butter
four tablespoons dark rum
10 (1 ounce) squares bittersweet chocolate, chopped
6 eggs
1/4 teaspoon salt
half of cup white sugar
6 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon dark rum
eight marrons glaces (candied chestnuts)
1 cup heavy cream, chilled
2 tablespoons white sugar
1 tablespoon dark rum
3/4 cup chopped marrons glace (candied chestnuts)

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five tiers C). Line the bottom of a greased nine-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 mix the aggregate until it's far blended well. With the motor going for walks, add the yolks, 1 at a time, and switch the combination to a massive bowl.
In a bowl with an electric mixer beat the whites with the salt until they preserve smooth peaks, upload the sugar, a little at a time, beating, and beat the meringue till it holds stiff peaks.
Whisk about one fourth of the meringue into the chocolate aggregate to lighten it and fold inside the final meringue lightly but very well. Pour the batter into the prepared pan and easy the top.
Bake the cake inside the center of a 350 tiers F (175 stages C) oven for forty five to fifty five mins, or until 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, eliminate the facet of the pan, and invert the cake onto some other rack. Remove the bottom of the pan, invert the torte onto a rack, and permit it cool absolutely. (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 half 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 midway into the glaze to coat it partially, switch the chestnuts to a foil-protected 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 side, and permit the cake stand for two hours, or till the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the lined chestnuts.
Make the whipped cream simply before serving the cake: In a relaxing bowl with chilled beaters beat the 1 cup heavy cream till it holds smooth peaks, beat inside the 2 tablespoons sugar and the1 tablespoon rum, and beat the combination until it holds stiff peaks. Fold inside the chopped candied chestnuts. Serve the cake with the whipped cream.

Notes :

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

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