Ingredientes:

  • 500 grs of chestnut puree or 800 grs-1 kg of chestnuts
  • 350 ml milk
  • 5 eggs
  • 150 grs butter
  • 150 grs sugar
  • 1 trickle of Cognac
  • 100 grs of dark chocolate 70%

It is chestnut season, from the beginning of autumn until December all markets are full of these brown nuts and the streets with grill chestnut stands. The chestnut cake is a perfect dessert for the winter, it is the nut with less calories and with nutritive value similar to cereals.

You can prepare the recipe with chestnut puree already packaged in any large supermarket, but now that we are in season I recommend making it with fresh chestnuts and entertain you boiling and peeling them, the difference is remarkable.

This recipe is from a friend from Leon(Spain), Fina, who brought me the chestnuts from El Bierzo with protected designation of origin to prepare this delight dessert.

Preparation:

  1. If we make it with fresh chestnuts, we first wash, dry and cut them with the knife.
  2. Put the chestnuts in a pot with water until covered and cook for 30 minutes with salt.
  3. Drain, let cool 2 minutes and peel.
  4. Put them to warm in a pot with milk to soften (approx 15 minutes) and beat well until puree.
  5. Preheat oven to 180 ° C
  6. Separate the egg whites from the yolks.
  7. Add the melted butter to the chestnut puree and beat.
  8. We assemble the egg whites until stiff peaks.
  9. Beat the yolks with the sugar until there is an augmented and well mixed dough.
  10. Stir in the egg whites with a spatula until the whole is well mixed.
  11. Incorporate the chestnut puree and continue stirring with a beater or spatula until a homogeneous dough remains.
  12. Add the trickle of Cognac and mix.
  13. Grease a container and stick the baking paper.
  14. Pour the mixture and bake 30-40 minutes.
  15. We take out, let cool.
  16. Unmold.
  17. We melted the chocolate tablet to the water bath and covered the cake with the chocolate fondant.

Consejos:

  • For the chestnuts to be easily peeled, use large chestnuts.
  • Better to keep aside this cake all night to consume the next day.
castañas

chestnuts

castañas

chestnuts

castañas

chestnuts

castañas con corte antes de cocer

chestnuts cut with knife

castañas lavadas

washed chestnuts

castañas para cocer

chestnuts to boil

castañas cocidas

boiled chestnuts

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chestnuts peeled

crema de castañas

chestnuts puree

crema de castañas

chestnuts cream

ingredientes tarta castañas

ingredients

mantequilla para masa tarta castañas

melted butter

 

crema castañas con mantequilla

chestnut cream with butter

claras a punto de nieve

stiff peaks

masa crema castañas con claras a punto de nieve

chestnut cream with eggs

masa crema castañas con claras a punto de nieve

chestnut cream with eggs

masa tarta castañas

chestnut cake to bake

chocolate a baño maría

black chocolate to melt

chocolate baño maría

melted black chocolate

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Receta de tarta de castañas paso a paso

Receta de tarta de castañas paso a paso

 


This post is also available in: Spanish

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