Bundt cake with chestnut cream and chocolate ganache

Bundt cake with chocolate chestnut cream - Lilie Bakery
Bundt cake with chocolate chestnut cream - Lilie Bakery
Bundt cake with chocolate chestnut cream - Lilie Bakery

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!

Bundt cake with chocolate chestnut cream - Lilie Bakery
Bundt cake with chocolate chestnut cream - Lilie Bakery
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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).
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Bundt lotus
Maryse
Chocolat noir pâtissier
Bundt
Robot artisan pâtissier KITCHENAID
Moule bundt heritage
Bundt lotus
Maryse
Chocolat noir pâtissier
Bundt
Robot artisan pâtissier KITCHENAID
Moule bundt heritage
Bundt lotus
Maryse
Chocolat noir pâtissier
Bundt
Robot artisan pâtissier KITCHENAID
Moule bundt heritage

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6 comments

  1. Reply

    Floriane

    November 21, 2019

    Since I kept my child's soul and that I am a big dreamer, I agree with you, before Christmas is my favorite time of the year. We slowly get into the mood. Your cake is very beautiful!

    • Reply

      Lilie bakery

      November 22, 2019

      Thank you very much Floriane! You have to keep your childhood wonder, life just got sweeter :)

  2. Reply

    Virginia (Margaret__langevin)

    November 22, 2019

    Thank you for this new festive recipe, it makes my mouth water, I will test this weekend I think!

  3. Reply

    Paola Pisani

    November 22, 2019

    Hello. I would like to know what is a cc or a cs in grams.
    Thanks for your reply

  4. Reply

    Camille

    December 5, 2019

    I was quietly looking for inspiration, having taken out the chestnut cream and chocolate from my cupboard… and here I come across this recipe !!! You read my mind :) thank you!

  5. Reply

    Emma

    December 31, 2019

    Good evening and thank you for this delicious recipe, do you think it is possible to make it in an individual mold?

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