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 😋
PrintFondant aux Marrons (Chestnut Cake)
- 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
- Heat oven to 350°F. Grease your mini loaf pan, then line with parchment paper.
- Place butter, chocolate, and sea salt in a small microwave-safe bowl. Microwave on half power until just melted, making sure to stir frequently.
- In a medium bowl, put chestnut paste, egg yolks, vanilla, and flour. Add chocolate mixture. Stir until well combined.
- Spread batter evenly into pan.
- 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.
- Let cake cool completely before slicing.
Notes
- We used a 5.5" x 3" x 2.25" pan for this recipe.
- 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)
Larry Roegge
Does the recipe call for sweetened or unsweetened chestnut paste?
Thank you
Becky at Fikabröd
Hej, Larry! The Clément Faugier Chestnut Paste is sweetened 🙂