Happy New Year! Chestnuts everywhere ( continued)


Magic in the kitchen

Chapter three

Chestnut purée CAKES

It’s 1st of january 2013!

Last night we had our friends around for a New Year celebration !

As a tradition here at La Croix du Reh  the New Year’s night dinner is all russian cuisine!

however, we made a couple of french (foie gras) and british ( roast potatoes) additions to our table this year.

And as per russian tradition we had a assortment of winter salads for starters, the Beef Stroganoff with roasted potatoes, green beans and mushrooms à la Russe and of course 2 cakes “white” and “black”.

Both cakes were appreciated by our guests.

Little they know,  that both cakes were made with the same base recipe My chestnut purée cake and it was the filling that made both cakes so different one from the other.

So here there are.

Chestnut purée and chocolate cake.


For base:

  •   400 gr sweet chestnut purée
  •   5 medium eggs
  •   100 gr light brown  or white sugar
  •   100 gr  softened butter
  •   1 – 2 tbsp Rum
  •   300 gr Ground almonds
  •   1 1/2 ts baking powder

For filling:

  • 200 gr sweet chestnut purée
  • 4 tbsp cocoa powder
  • 100 gr soft butter
  • 100 gr crushed hazelnuts or walnuts

For chocolate frosting:

  • 300 ml double cream
  • 100 gr sugar
  • 200 gr dark chocolate


  1. Make a cake mixture as in the Chestnut purée cake recipe
  2. Divide the mixture into tree equal parts and bake in two separate  21cm -26cm buttered and lined tins and bake in preheated 170°C oven.
  3. Once the bases are ready, remove the tins from the oven, cover with a tea towel and leave to cool on the rack, without taking the cake bases out of the cake form.

* It is possible to bake the mixture in one tin and slice it into three after it’s cooled down.

4.  Prepare the filling by whisking sweet chestnut purée, cocoa and soft butter until light and fluffy.

5. Prepare the chocolate frosting.  Heat the cream and sugar to the boiling point .  Add the chocolate, broken into pieces and mix well until smooth glossy ganache achieved.

6. Set ganache aside to cool completely.

5. Arrange the first cake base on the plate , cover generously with prepared filling and sprinkle with  hazelnuts.

6. Repeat  with the second layer.

7. Arrange the third cake base on the top.

8. Whisk cold ganache until light and fluffy and pipe or smudge it all over the cake.

9.  Put cake into the fridge for at least couple of hours to set or until ready to serve.

And Voila!

Happy New Year, everybody!

I wish you all the best in 2013: good health, peace and love!

PS Find the White chestnut cake in my recipe section.

La Croix du Reh b&b Limousin France

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