Bundt Cake with Chestnut Cream & Chocolate Ganache
Sweet as you wish ...
Prep time25 minutesmin
Cook time40 minutesmin
Yield: 8people
Ingredients:
350gChestnut creamyou can find it in the spreads department
100gdark chocolate pastry
4eggs
1pinch of salt
150gall-purpose flour
1cc baking powder
100gvery soft butter
+
120gdark chocolate pastry
120mlwhole liquid cream
1cs water
Instructions:
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
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