Faugier chestnut cream “crème de marrons” was created by Monsieur Clément Faugier himself and is still being produced by the family business he established in the Ardèche more than a century ago. It’s a French pantry staple to be eaten mixed into fromage blanc or a yogurt, spread onto toast or here – as an essential ingredient for a gluten free dessert.
Ingredients
- Serves 6-8
- 3 ½ ounces (100 g) dark chocolate (at least 60% cacao)
- 17.6 ounces (500 g) sweet chestnut cream (or 2 x 9 ounces cans)
- 4 eggs
- 9 tablespoons (125g) butter
- Pinch of salt
-
- 8 inch (22 cm) round cake pan
Instructions
- Heat oven to 350 °F (180 ° C). Butter the cake pan and line with parchment paper. Separate the eggs.
- Put the chocolate and butter in a heatproof bowl, place over a pan of just simmering water and heat until melted. Remove from the heat, stir to combine and let cool.
- When the mixture is at room temperature, stir in the chestnut cream, then the egg yolks.
- Add a pinch of salt or cream of tartar to your egg whites and whip to stiff peaks. Fold 1/3 of the whites into the chocolate mixture, to lighten up the batter, and then fold in the rest. Pour the mixture into the prepared mold and bake 30 minutes or until set.
- Let cool before removing from the pan.
3.1
https://www.charlottepuckette.com/recipes/desserts/chocolate-chestnut-cake/
