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    Home » Recipes » Cakes

    Fondant aux Marrons (Chestnut Cake)

    15 November 2019 by Becky at Fikabröd 2 Comments

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    Fondant aux Marrons (Chestnut Cake)

    Rich and luxurious, fondant aux marrons is the perfect cake for chestnut lovers 🌰💕 Consisting of 240 grams of Clement Faugier chestnut paste and small amounts of a few other ingredients, this cake is really just an excuse to eat chestnut cream. And ain’t nothin’ wrong with that 😋

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    Fondant aux Marrons (Chestnut Cake)

    Fondant aux Marrons (Chestnut Cake)
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    • Yield: 1 mini loaf 1x

    Ingredients

    Scale
    • 15g unsalted butter
    • 20g bittersweet chocolate
    • Pinch of sea salt
    • 240g Clément Faugier Chestnut Paste
    • 1 ½ egg yolks [2]
    • ¼ tsp vanilla extract
    • 10g all-purpose flour

    Instructions

    1. Heat oven to 350°F. Grease your mini loaf pan, then line with parchment paper.
    2. Place butter, chocolate, and sea salt in a small microwave-safe bowl. Microwave on half power until just melted, making sure to stir frequently.
    3. In a medium bowl, put chestnut paste, egg yolks, vanilla, and flour. Add chocolate mixture. Stir until well combined.
    4. Spread batter evenly into pan.
    5. Bake for 35–40 minutes or until cake is set, yet still a little soft. Cake is done when a wooden pick inserted in the centre comes out dry.
    6. Let cake cool completely before slicing.

    Notes

    1. We used a 5.5" x 3" x 2.25" pan for this recipe.
    2. Easiest way to measure 1 ½ yolks is to separate your eggs, then whisk the 2 yolks together. Weigh the yolks; remove 25% of the weight.

    Adapted from: Playing with Flour (who adapted it from Paris Chez Sharon)

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

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    Reader Interactions

    Comments

    1. Larry Roegge

      December 15, 2024 at 3:17 pm

      Does the recipe call for sweetened or unsweetened chestnut paste?

      Thank you

      Reply
      • Becky at Fikabröd

        December 15, 2024 at 11:46 pm

        Hej, Larry! The Clément Faugier Chestnut Paste is sweetened 🙂

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

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