Thread by @lifesafeast

I promised you a recipe...THIS recipe & I won't let you down.

Chestnut Fondant Bundt with Chocolate Ganache Drizzle

A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour

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which gives it an unusual, nutty yet very particular flavor. The cake is not too sweet which makes it the dark chocolate ganache the perfect complement.

I've made this recipe as tiny individual bundlets, but in a 9" Bundt pan it is so easy and fabulous. An incredible cake.

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If you have a digital kitchen scale, set it for grams & use it for this recipe.

INGREDIENTS

4 large eggs, separated
14 tablespoons (7 oz /200 grams) unsalted butter, melted then cooled
1-1/3 cups + 2 teaspoons (5.3 oz/150 grams) chestnut flour

MORE

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5 level tablespoons + 1 level teaspoon (1.8 oz /50 grams) cake flour
1 cup + 1 ½ tablespoons (7.7 oz /220 g) sugar
¼ teaspoon salt
7/8 cup (200 ml) milk

Butter for greasing the tins - I use the dregs of melted butter left in the pot from the recipe.

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INGREDIENTS Chocolate Ganache

2.8 oz (80 g) bittersweet or semisweet chocolate, chopped
Scant ½ cup (100 ml) heavy cream

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Preheat the oven to 350°F (180°C).

Generously butter a small 9-inch (23 cm) Bundt pan or similar (I use the melted butter left in the saucepan after pouring the melted butter into the cake batter).

Separate the eggs putting the yolks in a small bowl & the whites in a

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clean, medium-sized bowl, preferably plastic. Add a couple of drops lemon juice & a few grains salt to the whites to help stabilize them.

Melt the butter in a small saucepan over low heat, swirling the pan every couple of minutes, removing from the heat when the butter

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is almost but not quite melted. Stir off of the heat until all of the butter is melted. Put aside to cool while you prepare the rest of the batter.

Using very clean beaters, start beating the whites on low speed for 30 seconds then increase the speed to high and beat

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the whites until stiff peaks hold & the consistency is dense. Tap off the whites from the beaters - you can now use the mixer for the batter. Set the whites aside.

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Sift or whisk the chestnut flour with the cake flour into a large mixing bowl then stir in the sugar and the salt. Whisk to combine.

Add the egg yolks to the dry ingredients & beat on low speed just to begin to incorporate into the dry. Continue beating while slowly

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pouring in the melted butter in a steady stream as you blend.

Add the milk & beat until everything is well blended and smooth.

Using a spatula, fold the beaten whites into the chestnut cake batter in thirds until the whites are completely blended in & no more white

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chunks are visible. Do not overfold or you risk breaking the whites and losing the air.

Carefully pour or spoon the batter into the prepared pan and lightly smooth.

Bake the Bundt for 40 to 45 minutes until puffed, set, & just golden.

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Remove from the oven & allow to cool for about 10 minutes or so in the tin before carefully loosening the edges with a knife or flat metal spatula then unmolding the cake out onto a cooling rack to cool completely.

Prepare the ganache while the cake bakes or cools.

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Place the chopped chocolate in a small heat-resistant/Pyrex bowl. Bring the cream just to a boil in a small saucepan then pour it over the chopped chocolate. Stir until the chocolate is completely melted & perfectly smooth.

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Leave to cool at room temperature, stirring occasionally, until it cools to a perfect drizzling consistency.

This is perfect 👇

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Enjoy.