Slowly start to get into the Christmas mood… It's something that has always appealed to me, as far as I can remember. Decorating the house when I was little was the event! Even growing up, I always liked this magical side that hovers around Christmas. Reassure me, tell me it's the same for you :). With this recipe from Bundt cake with chestnut cream and chocolate ganache, I open the festive hostilities on the blog this year! What could be more Christmas than chestnuts? Well, ok the list is long, but starting with the chestnuts that suits me pretty well ... I hope to have time to share several recipes with you between now and the holiday break, but as always to reconcile this intense period professionally, life Personally, and the creations for the blog look like a hell of a challenge!

Back to our Bundt cake with chestnut cream : a perfectly soft texture (which I prefer in a bundt cake) obtained thanks to the chestnut cream itself and the snow whites added to the dough (which allowed me to reduce the dose of flour). Also, you will not see any sugar in the recipe, considering that the chestnut cream already contains it, there is no point in adding more. For the indulgence, and also because they go so well together, I added a little melted chocolate in the preparation, and I prepared a chocolate ganache for the decoration, to pour before tasting. In my version, I made it with classic liquid cream, but be aware that you can make a vegan version of this ganache using semi-thick soy cream instead (good to know isn't this not ?).

And then, to decorate this Bundt cake with chestnut cream, I told myself that these pretty little red cranberries would give this cake the simple festive touch it was missing (you can replace the cranberries with broken candied chestnuts for example).

PS: I anticipate the questions concerning this superb NordicWare Bundt cake mold, it has a reasonable capacity for a bundt cake mold (you will get a cake with a size of about 20cm in diameter), all my bundt cake molds come from home, I am always satisfied with it, never any problem when removing from the mold… It makes a great gift idea for pastry fans :) I say that, I say nothing…

For the recipe in detail, go to the bottom of the article!

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5 on 1 vote

Bundt Cake with Chestnut Cream & Chocolate Ganache

Sweet as you wish ...

Preparation25 min

Baking40 min

Quantity: 8 people

Ingredients:

• 350 g Chestnut cream you can find it in the spreads department
• 100 g dark chocolate pastry
• 4 eggs
• 1 pinch of salt
• 150 g flour
• 1 cc baking powder
• 100 g very soft butter
• +
• 120 g dark chocolate pastry
• 120 ml whole liquid cream
• 1 cs water

Preparation:

• Preheat the oven to 180 ° traditional heat. Butter and flour a bundt cake mold of about 20 / 22cm in diameter (I put the link of mine at the bottom of my article).
• Melt the chocolate in a double boiler or microwave, set aside.
• Beat the egg whites with a pinch of salt.
• In a bowl, mix the soft butter and the chestnut cream, then add the egg yolks one by one, mixing between each. Then add the warmed melted chocolate.
• Separately, sift the flour and baking powder then add to the chestnut cream mixture in 3 batches.
• Finally, incorporate the egg whites, in several batches, using a spatula so as not to "break" them.
• Pour into the mold and bake for 35/40 minutes (to watch depending on your oven, test the cooking with a wooden pick). Let cool on a grill then return to the serving dish.
• Prepare the ganache: heat the cream in a saucepan, then pour over the chocolate in pieces. Mix, then add a little water to have a more liquid consistency.
• Then cover the bundt cake and decorate with lingonberries or chunks of candied chestnuts.

Notes:

Store in an airtight container for two to three days at room temperature (if you put it in the fridge, it will be less soft).

By Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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