Chestnut and chocolate heart
Discover our chestnut and chocolate heart cake, soft and indulgent, perfect for festive desserts.
6-8 people
medium
€€ - €€€
520-580 kcal/serving
Préparation
Whisk the egg whites until stiff (Speedy Chef 2).
Using a whisk, mix the chestnut cream with the egg yolks, softened butter, and flour to obtain a smooth mixture (2 l mixing bowl).
Gently fold the beaten egg whites into the mixture and pour the batter into the heart-shaped mold placed on the cold oven rack.
Bake for 45 minutes on the lower shelf in a preheated static oven, setting 6 or 180°C.
Unmold the cake once it is completely cold.
Melt the chocolate and butter pieces (1 l MicroCook jug), about 2 minutes at 360 watts. Let rest for 1 minute and stir. If needed, reheat in 30-second intervals at 360 watts.
When the chocolate is fully melted, add the icing sugar and stir to obtain a grainy mixture, then slowly add the water while stirring to get a smooth and glossy mixture.
Pour this glaze over the cake and leave it about 30 minutes on a rack to let the glaze set slightly. Decorate as you like.
Ustensiles
Ingrédients
- 4 eggs (yolks and whites separated)
- 1 box of vanilla chestnut cream (± 500 g)
- 150 g of soft butter
- 60 g of flour
- 100 g of dark dessert chocolate
- 40 g of butter
- 80 g of powdered sugar
- 2 tbsp of water