Ingredients
Cake
- 500 grams chestnuts, fresh, in shell
- 250 grams Milk
- 6 eggs, separated
- pinch salt
- 250 grams caster sugar
- 100 grams Butter
- 100 grams almonds
- 100 grams dark chocolate
- 50 grams brandy, optional
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200C. Cut a cross into the bottom of each chestnut, making sure you pierce the shell. Place into a roasting tin and bake for 15-20 minutes, then take them out of the oven and turn the heat down to 180C. As soon as you can stand to touch them, peel them (it will get more difficult as they cool). Place in the steaming basket with 1kg hot water in the bowl. Cook for 15 minutes on Varoma, speed 3. Empty the water out of the bowl, place the steamed chestnuts in it and blend for 30 seconds, speed 4. Set aside.
- Place the almonds in the bowl and process for 10 seconds at speed 10. Set aside.
- Separate the eggs. Making sure your bowl is clean, place egg whites with salt into it, attach the butterfly and beat for 5 minutes, 37 degrees, speed 4. Set aside. Place the egg yolks into the bowl, keeping the butterfly in place. Add the sugar to the egg yolks and whisk for 90 seconds, speed 4 until pale and fluffy. Add the butter and continue until combined - the mixture should be pale and fluffy. Set aside.
- Place the chocolate in the bowl. Chop it for 5 seconds on speed 8. Then melt it for 3 minutes, 50 degrees, speed 3.
- Return the ground almonds and butter mixture into the melted chocolate and mix for 1 minute on speed 3, using your spatula to mix thoroughly. Add the milk and continue until combined and then add the brandy (if using). Add the chestnut puree and continue mixing until combined.
Transfer the mixture to a large mixing bowl and carefully fold in the egg whites until fully combined, being careful not to knock any air out. Pour into a 25cm cake tin. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Serve warm or cold.
Cake
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'm sorry that it didn't work for you. It is absolutely a high-maintenance recipe and it's never going to come together quickly.
I'd be checking your eggs and chocolate if even these basic parts of the recipe were unsuccessful.
ok so the cake took 2 hours to prepare. The egg yolks never got pale.
The chocolate didn't melt.
The cake was liquid and have given it an additional 20 mins and still liquid inside. Not happy.
When i started cooking with chestnuts, i was pedantic about removing both the shell and the skin. By the time I got around to this cake, I removed the shell, of course, but only the skin that came off readily. It adds a nice texture, I think. (Even when we were eating them roasted, we left most of the skin on and it was tastier.)
I made this on the weekend, it's a very dense and moist cake. It is a LOT of work getting the skins off the chestnuts, - not sure I will try this one again - too much work!
I added the Brandy, it gave a lovely flavour,
i've never cooked with chestnut flour. I can't find anything on the internet about how to substitute one for the other, so i would guess to use 300g flour, increase milk to 400g and adjust as required to get a cake consistency. Let me know how you go, Sheralee.
Can you just use chestnut flour? And if so how much as shells would add to the weight you have listed.
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