A very moist, almost melting dessert: the Chestnut cream cake and chocolate ganache! If you like chestnut cream, you will love this light-textured cake. I added a chocolate ganache on top, for pure indulgence! A very simple and quick recipe to prepare for dessert or snack…
What you will like with this chestnut cream cake
- flavors : we find the taste of chestnut cream in this cake, but it remains light. With the chocolate ganache, it becomes very gourmet!
- Texture : this chestnut cream cake is very soft, I would even say fondant (both the cake and the ganache).
- Difficulty level : very simple and quick to do. You will simply need a springform pan for easier unmolding.
- Chestnut cream : this is what brings the sugar and softness to the recipe, with a slight taste of chestnut.
- Eggs: here we use the yolks and the whites separately. The egg whites are whipped to bring a sparkling side to the cake, for a very light finish.
- Flour / baking powder: there is a little in this recipe, just enough for the cake to stand.
- Chestnuts spread : as an option, I suggest you use broken candied chestnuts, for a very gourmet side.
How to make a chestnut cream cake with chocolate ganache?
- Start by beating the butter then add the chestnut cream, egg yolks and vanilla.
- Sieve the dry ingredients then they are incorporated into the previous mixture.
- Beat the egg whites until stiff then they are gently added to the dough (without breaking them).
- We bake then let cool and unmold on a wire rack
- It is then time to prepare the ganache : the cream is heated and then poured over the chocolate and the butter.
NB: the quantities of ingredients and the detailed recipe are given to you at the bottom of the page.
My tips for making your cake perfectly successful
- place the eggs and butter at room temperature at least 1 hour before to start the recipe: this allows you to obtain a chestnut cream cake with a very soft texture.
- do not break the egg whites when incorporating them into the dough : preferably use a spatula or spatula, especially not a whisk.
- to have the ideal consistency to use this ganache, you have to let it cool (or place it in the refrigerator) so that it looks like spreadable paste.
How to store your chestnut cream cake?
Once made, this chestnut cream cake topped with its ganache can be kept up to 2 days at room temperature, in an airtight container.
If you put it in the fridge, it can keep for up to 4-5 days, always in an airtight container.
Other recipes to try
If you like very gourmet cakes, I advise you to take a look at these other recipes from the blog:
- White chocolate brownies
- Baulois chocolate fondant
- Chocolate Pear Charlotte
- melting brookies
- Chocolate raspberry whipped cream cake
If you make this chestnut cream cake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your cute cakes!
Chestnut Cream Chocolate Ganache Cake
Chestnut cream cake
- 500 g Chestnut cream (in the spread department)
- 90 g softened butter
- 4 eggs
- 1 cc natural vanilla extract
- 60 g flour
- 1/4 cc baking powder
- Pinch of salt
- 35 g broken candied chestnuts optional
- 100 g 52% cocoa dark chocolate
- 90 g whole liquid cream 30% mg
- 8 g Soft butter
Chestnut cream cake
- Preheat the oven to 175° traditional heat. Butter and flour a 20cm round springform pan.
- Beat softened butter until creamy. Add the chestnut cream and beat again.
- Add egg yolks and vanilla.
- Separately, mix the flour, baking powder and salt, then incorporate into the dough.
- Optionally, add the broken candied chestnuts.
- Beat the egg whites until stiff then gently add them to the batter with a spatula. Be careful to keep the foamy effect and not to mix too much.
- Pour into the mold and bake for 40-45 minutes (test the cooking with a wooden pick). Let cool in the pan then transfer to a wire rack until completely cooled.
- Heat the cream in a saucepan.
- Place the chocolate cut into pieces and the diced butter in a container.
- Pour the hot cream over the chocolate and butter. Leave to stand for a few moments then mix with a spatula (avoid the whisk).
- Refrigerate until it has a spread-like consistency. Spoon ganache over the cooled cake.