Extra special Autumn recipe
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 which gives it an unusual, nutty
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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 which gives it an unusual, nutty
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yet very particular flavor. The cake is not too sweet which makes the dark chocolate ganache the perfect complement.
This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well.
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This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well.
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1/
***recommendation: If you have a digital kitchen scale, set it for grams and 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
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***recommendation: If you have a digital kitchen scale, set it for grams and 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
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2/
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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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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3/
INGREDIENTS Chocolate Ganache
2.8 oz (80 g) bittersweet or semisweet chocolate, chopped
Scant ½ cup (100 ml) heavy cream
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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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4/
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, brushing the butter in the pan with a pastry brush).
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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, brushing the butter in the pan with a pastry brush).
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5/
Separate the eggs, putting the yolks in a small bowl and the whites in a clean, medium-sized bowl, preferably plastic. Add a couple of drops lemon juice and a few grains salt to the whites to helps stabilize them.
Melt the butter in a small saucepan over low heat,
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Separate the eggs, putting the yolks in a small bowl and the whites in a clean, medium-sized bowl, preferably plastic. Add a couple of drops lemon juice and a few grains salt to the whites to helps stabilize them.
Melt the butter in a small saucepan over low heat,
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6/
swirling the pan every couple of minutes, removing from the heat when the butter 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
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swirling the pan every couple of minutes, removing from the heat when the butter 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
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7/
the whites on low speed for 30 seconds then increase the speed to high and beat the whites until stiff peaks hold and the consistency is dense. (Tap off the whites from the beaters - you can now use them for the batter.)
Set the whites aside.
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the whites on low speed for 30 seconds then increase the speed to high and beat the whites until stiff peaks hold and the consistency is dense. (Tap off the whites from the beaters - you can now use them for the batter.)
Set the whites aside.
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8/
Sift or whisk the chestnut flour with the cake flour into a large mixing bowl then whisk in the sugar and the salt to combine.
Add the egg yolks to the dry ingredients and beat on low speed just to begin to incorporate into the dry. Continue beating while slowly pouring
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Sift or whisk the chestnut flour with the cake flour into a large mixing bowl then whisk in the sugar and the salt to combine.
Add the egg yolks to the dry ingredients and beat on low speed just to begin to incorporate into the dry. Continue beating while slowly pouring
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9/
in the melted butter in a steady stream as you blend.
Add the milk and 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 and no more white
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in the melted butter in a steady stream as you blend.
Add the milk and 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 and no more white
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10/
chunks are visible. Do not overfold or you risk breaking the whites and losing the air/rise.
Carefully pour or spoon the batter into the prepared pan.
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chunks are visible. Do not overfold or you risk breaking the whites and losing the air/rise.
Carefully pour or spoon the batter into the prepared pan.
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11/
Bake the Bundt for 40 to 45 minutes until puffed, set, and just golden. Remove from the oven and 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
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Bake the Bundt for 40 to 45 minutes until puffed, set, and just golden. Remove from the oven and 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
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12/
to cool completely.
For about 24 mini Bundt cakes – or – 24 cupcakes, bake for about 20 minutes until puffed, set and just golden. Remove from the oven and allow to cool for about 5 minutes or so in the tins before carefully lifting or turning them out onto cooling racks
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to cool completely.
For about 24 mini Bundt cakes – or – 24 cupcakes, bake for about 20 minutes until puffed, set and just golden. Remove from the oven and allow to cool for about 5 minutes or so in the tins before carefully lifting or turning them out onto cooling racks
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to cool completely.
Prepare the ganache while the cake bakes or cools.
Place the chopped chocolate in a small heat-resistant or Pyrex bowl. Bring the heavy cream just to a boil in a small saucepan and then pour it over the chopped chocolate. Stir until the
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to cool completely.
Prepare the ganache while the cake bakes or cools.
Place the chopped chocolate in a small heat-resistant or Pyrex bowl. Bring the heavy cream just to a boil in a small saucepan and then pour it over the chopped chocolate. Stir until the
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14/
chocolate is completely melted and perfectly smooth. Leave to cool at room temperature, stirring occasionally, until it cools to a perfect drizzling consistency.
Enjoy. Share.
And always remember...
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chocolate is completely melted and perfectly smooth. Leave to cool at room temperature, stirring occasionally, until it cools to a perfect drizzling consistency.
Enjoy. Share.
And always remember...
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15/
Share the cake and spread the love.
Share this recipe with your followers so all can enjoy. And let them know to follow my account for more excellent recipes.
If you make the cake, snap a photo and share with me on Twitter.
#IsolationBaking in isolation and beyond.
Share the cake and spread the love.
Share this recipe with your followers so all can enjoy. And let them know to follow my account for more excellent recipes.
If you make the cake, snap a photo and share with me on Twitter.
#IsolationBaking in isolation and beyond.
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