Chestnut Slices Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
SpecialityInterest Group


For cake
 Eggs6 Large (At Room Temperature)
 Chestnut3 Tablespoon, canned
 Salt1 Pinch
 Cake flour3⁄4 Cup (12 tbs)
For brandy syrup
 Water1⁄2 Cup (8 tbs)
 Granulated sugar1 Cup (16 tbs)
 Granulated sugar5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
 Chestnut1 Tablespoon
 Brandy1⁄4 Cup (4 tbs)
For chestnut topping
 Canned unsweetened chestnut puree1 1⁄2 Cup (24 tbs)
 Confectioners sugar1⁄2 Cup (8 tbs), divided
 Vanilla extract2 Teaspoon
 Heavy cream2 Cup (32 tbs)
 Bittersweet chocolate2 Ounce, garnish
 Bittersweet chocolate2 Ounce (For Garnish)


1 Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter and flour a 13 X 9-inch baking pan and tap out the excess flour.

3 For cake:In the bowl of a standing heavy-duty electric mixer,combine the eggs and sugar .
4 Place over a pot of simmering water (the water should not touch the bottom of the bowl).Whisk constantly until the eggs are very warm to touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar).
5 Attach to the mixer and fit with the whisk. Beat on high speed until the mixture is tripled in volume and very light and fluffy, for about 3 minutes.
6 Beat in the chestnut puree, vanilla, and salt and beat until the chestnut puree is well distributed (the eggs will deflate slightly).
7 Sift half of the flour over the eggs. Using a large balloon whisk or rubber spatula, fold it in. Repeat with the remaining flour. Spread evenly in the pan.
8 Bake until the cake is golden and springs back when pressed in the center, for about 20 minutes. Cool completely on a wire rack.
9 For syrup:In a small saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar, then boil for 1 minute. Cool completely. Stir in the brandy.
10 For topping: In a medium bowl, beat the chestnut puree with 3/4 cup of the confectioners' sugar and the vanilla with a handheld electric mixer on low speed until smooth.
11 In a chilled medium bowl, beat the cream with the remaining 3/4 cup of confectioners' sugar until stiff.
12 Stir a large spoonful of the whipped cream into the chestnuts to lighten, then fold in the remainder.
13 Brush and drizzle the syrup over the cake. Spread the chestnut cream on top.
14 Grate the chocolate through the large holes in a box grater over the chestnut cream.
15 Cover loosely with a plastic wrap and refrigerate until chilled, for at least 2 hours.

16 Cut into 12 rectangles and serve from the pan. Serve chilled.