Gateau aux Marrons

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Butter an 8-inch round cake pan and line with a round of buttered parchment paper.

3. 3

   Puree the chestnuts in a food processor.

4. 4

   Add the butter and cream and process until smooth.

5. 5

   With the machine running, add the egg yolks 1 at a time.

6. 6

   Transfer the mixture to a large bowl.

7. 7

   Beat the egg whites until stiff and fold into the mixture just until blended.

8. 8

   Pour into the pan and smooth the top.

9. 9

   Bake until the cake is firm to the touch, 30 to 40 minutes.

10. 10

    Cool completely on a wire rack, then place on a serving dish.

11. 11

    Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency.

12. 12

    Ice cake with a thin layer and decorate with macaroons and marrons glaces.

* Per serving · 4 servings · Values may vary.

No additional tips available.