Chestnut Cake With Chocolate Armagnac Glaze Recipes

CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
• Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
• Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
• Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.

CHOCOLATE CHESTNUT CAKE

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE

Steps:

• Make ganache:
• Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
• Make cake layers while ganache chills:
• Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
• Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
• Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
• Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
• Make mousse and assemble torte:
• Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
• Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
• Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
• Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
• Glaze cake:
• Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
• Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

HUNGARIAN CHESTNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 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 food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
• In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add 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 mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
• Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
• To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them 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 side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS

Steps:

• For ganache:
• Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
• Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.
• For cake:
• Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Line bottom of pan with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread, then milk. Sift dry ingredients over and gently mix together. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
• Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean, about 48 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
• For syrup:
• Stir brandy and brown sugar in small bowl until sugar dissolves.
• Turn cake out onto work surface. Peel off parchment. Using long serrated knife, cut cake horizontally into 3 equal layers. Place 1 cake layer, cut side up, on 8x8-inch cardboard square. Brush cake layer with half of brandy syrup. Spread with 1 cup ganache. Sprinkle with half of chopped chestnuts. Top with second cake layer, cut side up. Repeat with remaining brandy syrup, 1 cup ganache, and remaining chopped chestnuts. Top with remaining cake layer, cut side up. Spread remaining ganache over top and sides of cake. Place cake rack on sheet of foil; place assembled cake on rack. Chill while preparing glaze.
• For glaze:
• Bring cream, sugar, and 1/4 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add chocolate and whisk until melted and glaze is smooth. Let cool until thick but still pourable, about 4 hours.
• Pour glaze atop cake, spreading evenly over sides. Chill until glaze sets.
• Brush 12 whole chestnuts with gold dust. Arrange chestnuts across top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at least 4 hours and up to 8 hours at room temperature.) Serve cake at room temperature.
• *Sweetened chestnut spread is flavored with vanilla. It is available at specialty foods stores amd at some well-stocked supermarkets during the holidays. You can also order it from Joie de Vivre (800-648-8854; frenchselections.com).
• **Whole chestnuts are sold in jars and in vacuum-packed pouches. Like the sweet chestnut spread, they are available at specialty foods stores and at some supermarkets during the holidays.
• ***Edible gold dust is available at many baking supply stores. You can order it from L'Epicerie (866-350-7575; lepicerie.com).

CHOCOLATE CAKE WITH ARMAGNAC ICE CREAM

Steps:

• Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove. In a mixing bowl, whisk the whole eggs plus the yolks together with all of the sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture, add the flour by hand with a whisk, again being careful not to incorporate air. Butter and flour 4 (approximately 4-ounce) cake molds, tapping the pan to remove excess flour, and pour the chocolate batter into the pan. Place in the middle rack of the oven and bake for 8 minutes. Unmold and serve warm.
• Armagnac Ice Cream: 1 quart half-and-half 3 tablespoons Armagnac 1 cup sugar 9 egg yolks
• Warm the half and half and Armagnac in a saucepan over medium heat until it comes to a boil, then remove the saucepan from the stove. While the half and half is heating, whisk the sugar and egg yolks in a bowl until pale lemon in color. Add the sugar/egg yolk mixture to the half and half and return to the stove over very low heat. Stir constantly with a wooden spoon until the foam on the top disappears and the mixture is thicker and coats the back of the spoon. Remove from the stove immediately and stop the cooking by placing the saucepan in a bowl of ice, stirring the mixture to cool it. Freeze in an ice cream maker according to manufacturer's instructions.

ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Steps:

• Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

CHESTNUT CHOCOLATE CAKE

Steps:

• For cake: Preheat oven to 350F.
• Butter two, 8 inch round cake pans.
• Line with parchment, cut to fit, butter and lightly flour paper.
• Melt chocolate with espresso.
• Stir until smooth.
• Stir in yolks, one at a time.
• Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
• Remove from over water.
• Stir in butter, one piece at a time, until melted.
• Blend in Cognac.
• Beat whites in large bowl with salt and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff but not dry.
• Beat in cornstarch.
• Stir ¼ of whites into chocolate mixture to lighten.
• Fold in remaining whites and pour into prepared pans.
• Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
• Cool in pans; cakes will deflate.
• Remove from pans and brush off crumbs.
• For ganache: Bring cream to boil in small saucepan over low heat.
• Remove from heat.
• Pour into mixing bowl.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Add Cognac.
• Refrigerate until mixture just begins to thicken.
• Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
• Cut out piece of cardboard slightly smaller than cake.
• Wrap in foil, set on rack.
• Top with 1 cake layer.
• Spread with ganache.
• Sprinkle with chopped chestnuts.
• Top with second layer.
• Press with baking sheet to level.
• Smooth edges.
• Refrigerate until ganache is chilled.
• (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
• Remove from heat.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Blend in Cognac.
• Cool glaze until just warm to touch.
• Reserve ½ cup.
• Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
• Smooth with offset spatula.
• Transfer to platter.
• Cool reserved glaze until set.
• Spoon half of reserved glaze into pastry bag fitted with small plain tip.
• Pipe crisscross pattern over top and sides of cake.
• Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
• Brush off any violet crumbs that don’t make it.
• Fit bag with leaf tip; spoon in remaining glaze.
• Pipe leaves around bottom.
• Set violet in center.

CHOCOLATE CHESTNUT CAKE WITH HAZELNUTS AND CHESTNUT CREAM GLAZE

Steps:

• FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
• Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
• When cool, drizzle top decorative.
• FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
• NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
• Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
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CHESTNUT CAKE WITH CHOCOLATE GANACHE AND SINGLE-MALT SCOTCH SYRUP

Steps:

• Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
• In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining brown sugar; whip until very stiff and glossy.
• Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed. Transfer to a wire rack, and let cool.
• Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Let cool.
• Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.
• To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount of whiskey syrup. Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with confectioners' sugar before serving.