Thread by @lifesafeast

I promised you a seasonal recipe. For this you need a can of sweetened chestnut cream.

Chocolate Chestnut Cloud Cake (or cakes)

with chocolate orange ganache...

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Whether made as a single Bundt or as individual cakes, it’s deeply chocolate, moist & dense lightened to airiness with thick, creamy meringue which is folded gently into chocolate & butter then flavored with chestnut cream and a festive splash of Cointreau.

Ready?

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INGREDIENTS

9 tablespoons (135 grams) unsalted butter
5.3 ounces (150 grams) dark chocolate 70% cacao, broken into pieces
3 heaping tablespoons (5.3 ounces /150 grams) sweetened chestnut cream (crème de marrons Clément Faugier)
3 tablespoons (30 grams) flour

MORE

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3 tablespoons (20 grams) unsweetened cocoa powder
1 tablespoons Grand Marnier or Cointreau or 1 teaspoon orange extract, optional
5 large eggs, separated
½ cup (100 grams) granulated sugar

Confectioner’s/powdered sugar & unsweetened cocoa powder for dusting

OR

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INGREDIENTS Orange Chocolate Ganache (this recipe can easily be halved):

3.5 ounces (100 grams) Lindt Excellence Orange Intense or equivalent orange-infused dark chocolate
½ cup (125 ml) heavy cream

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Preheat the oven to 340°F (170°C).

Butter & flour either about 18 – 20 individual cupcake or mini-Bundt molds - OR - 1 medium-sized 9” (23 cm) Bundt or fluted tube pan.

Place the butter and the broken chocolate into a medium-sized Pyrex or heatproof bowl.

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Place the bowl over a pot of gently simmering water & gently melt until the chocolate is almost but not completely melted; remove from the heat & stir until the chocolate & butter are completely melted and the mixture well blended & smooth. You can also do this in the

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microwave by heating for barely 1 minute on high or until almost but not completely melted. Stir until melted & smooth.

Add the 3 heaping tablespoons of chestnut cream/crème de marrons and whisk to blend.

Measure the flour & cocoa powder together into a small bowl and

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then sift the two onto the chocolate/butter/chestnut mixture. Whisk to blend until smooth.

Whisk in the orange liqueur or extract, if using.

Separate the eggs, placing the 5 clean whites into a large, very clean bowl ideal for whipping meringue – I prefer plastic. If

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you like, add a drop of lemon juice & a few grains of salt to help stabilize the whites.

Using an electric mixer, beat the whites for 30 seconds on low speed then increase speed to high; beat for about 2 minutes until the whites are no longer foamy, are white & opaque

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and soft peaks hold.

Begin gradually beating in the sugar, about a teaspoon at a time while continuing to beat on high speed. This should take another couple of minutes. Continue to beat until all of the sugar is incorporated & the meringue is very thick. The entire

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process should take about 5 minutes.

Beat the egg yolks into the meringue one at a time, beating on medium or high speed, beating in each yolk just to combine.

Using a spatula, delicately fold the yolky meringue into the chocolate batter, adding & folding in a quarter

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of the meringue at a time just until completely and well blended. Do not overmix.

If making individual cupcakes, spoon the batter into the molds & bake for not more than 30 minutes. If making a single 9” (23 cm) bundt, the cake could bake for up to double this time

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depending on the shape of the pan and the oven.

When done, the top should be set, dull (no longer shiny) & lightly crispy, like brownies. The cake should spring back when gently pressed & a tester inserted in the cake should come out clean.

Remove from the oven and

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allow to cool in the pan until completely cool before gently loosening and turning out.

Prepare the ganache while waiting for the cakes to cool by coarsely chopping the chocolate & placing in a heatproof bowl.

Bring the cream just to the boil & pour over the chopped

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chocolate. Stir until the chocolate is completely melted & the ganache well blended, smooth & creamy.

Leave to thicken at room temperature, stirring occasionally, until drizzling consistency. If you like, allow to get very thick & then thin with a bit of orange

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liqueur.

Spoon onto individual cakes or slices as serving. Top with sugar pearls or other festive sugar decorations.

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Don't forget to spread the love and share the cake...and the recipe.

You and your followers can follow me for more great recipes...

Happy Holidays!