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| Hungarian Chestnut Cake |
"This wealthy dessert is full of all sorts of wickedness, and is a chunk labor-intensive, but properly well worth the work. Chestnuts and marrons glace are to be had in area of expertise food stores and gourmet stores."
Ingredients :
- three/4 pound complete chestnuts, tired
- half of cup unsalted butter
- 4 tablespoons dark rum
- 10 (1 ounce) squares bittersweet chocolate, chopped
- 6 eggs
- 1/four teaspoon salt
- half cup white sugar
- 6 (1 ounce) squares bittersweet chocolate, chopped
- half cup heavy cream
- 1 tablespoon dark rum
- eight marrons glaces (candied chestnuts)
- 1 cup heavy cream, chilled
- 2 tablespoons white sugar
- 1 tablespoon darkish rum
- 3/four cup chopped marrons glace (candied chestnuts)
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 degrees F (one hundred seventy five degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a meals processor puree the chestnuts with the butter and the rum, scraping down the edges, until the mixture is smooth. Add the melted bittersweet chocolate and blend the aggregate until it is blended nicely. With the motor jogging, add the yolks, 1 at a time, and switch the aggregate to a huge bowl.
- In a bowl with an electric powered mixer beat the whites with the salt till they keep gentle peaks, upload the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate combination to lighten it and fold within the final meringue lightly however thoroughly. Pour the batter into the organized pan and clean the pinnacle.
- Bake the cake inside the middle of a 350 stages F (175 levels C) oven for forty five to fifty five mins, or until a tester comes out with crumbs adhering to it and the pinnacle is cracked. Let the cake cool within the pan on a rack for 5 mins, cast off the side of the pan, and invert the cake onto another rack. Remove the lowest of the pan, invert the torte onto a rack, and allow it cool completely. (The cake will fall because it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan deliver half cup of the cream to a boil, and pour it over the chocolate. Stir the combination until the chocolate is melted and the glaze is clean and stir in 1 tablespoon of the rum. Dip every candied chestnut halfway into the glaze to coat it partly, switch the chestnuts to a foil-protected tray, and allow them to set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the facet, and allow the cake stand for two hours, or till the glaze is about. Transfer the cake cautiously to a serving plate and garnish it with the covered chestnuts.
- Make the whipped cream just before serving the cake: In a calming bowl with chilled beaters beat the 1 cup heavy cream till it holds smooth peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the combination until it holds stiff peaks. Fold inside the chopped candied chestnuts. Serve the cake with the whipped cream.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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