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Chestnut Cream Gateau Recipe
|Sweetened chestnut puree||1 1⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
|Eggs||3 , separated|
|Superfine sugar||3 Tablespoon|
|Semisweet chocolate||2 Ounce|
Serving size: Complete recipe
Calories 1642 Calories from Fat 658
% Daily Value*
Total Fat 75 g115.4%
Saturated Fat 38.7 g193.7%
Trans Fat 0 g
Cholesterol 735.3 mg
Sodium 668.5 mg27.9%
Total Carbohydrates 198 g66.2%
Dietary Fiber 22.2 g89%
Sugars 80.2 g
Protein 42 g84%
Vitamin A 37.6% Vitamin C 1.1%
Calcium 19% Iron 25.9%
*Based on a 2000 Calorie diet
Add the egg yolks and mix thoroughly.
Oil the base of a 7 inch (18 cm) souffle mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Add a pinch of salt to the egg whites and whisk to firm peaks.
Add the sugar, whisking constantly.
Fold the meringue mixture into the chestnut puree and spoon into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the gateau to cool.
Turn out on to a plate and remove the non-stick parchment (greaseproof paper).
To make the frosting (icing), break the chocolate into pieces and melt in a bowl with the butter and cognac for 1 minute on HIGH.
Beat until the mixture is smooth and shiny.
Pour over the gateau and spread with a metal spatula over the top and sides.
Allow to harden.
Do not refrigerate as the chocolate will lose its luster.