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Ardéchois

Name: Ardéchois
Prep time: 18 min
Cook time: 42 min
Total time: 1 h
Yield: 1 cake
Cuisine: French
Ingredients: 100 g butter; 2 eggs; 50 g caster sugar; 200 g sweet chestnut purée (crème de marrons); 1 tablespoon rum; 100 g flour; 3 g baking powder; 2 pinches salt; 1 tablespoon icing sugar

Ardéchois is a deliciously moist regional cake with chestnut cream.

12 K 1/5 (1 reviews)

1 hour

Easy

3.20 €

1 cake

9 Ingredients

Last modified on: April 6^th 2025

For 1 cake, you will need:

1 100 g butter
2 2 eggs
3 50 g caster sugar
4 200 g sweet chestnut purée (crème de marrons)
5 1 tablespoon rum (optional)
6 100 g flour
7 3 g baking powder
8 2 pinches salt
9 1 tablespoon icing sugar (optional)
Total weight: 555 grams

Times for this recipe

Preparation: 20 min.

Cooking: 45 min.

All in all: 1 hour

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 2 min.

Melt (microwave or bain-marie) 100 g butter, and set aside.

Stage 2 - ⌛ 3 min.

Preheat oven to 160°C (320°F).

Pour 2 eggs and 50 g caster sugar into a bowl and whisk to combine.

Stage 3 - ⌛ 4 min.

Pour in the melted butter, 200 g sweet chestnut purée (crème de marrons) and 1 tablespoon rum.

Mix well.

Note: Keep the butter container for buttering the mould in step 6.

Stage 4 - ⌛ 4 min.

Sift 100 g flour, 3 g baking powder and 2 pinches salt into the bowl.

Stage 5 - ⌛ 1 min.

Mix well again.

Stage 6 - ⌛ 5 min.

Brush a 20 cm (8-inch) diameter mould with butter, using the melted butter from step 1 if possible, and place a circle of baking paper on the bottom. This is not essential, but it makes unmoulding much easier.

Stage 7 - ⌛ 1 min.

Pour the batter into the mould.

Stage 8 - ⌛ 40 min.

Bake for approximately 40 minutes (check after 35 minutes).

Stage 9

Leave to cool, and decorate with powdered sugar if desired.

Remarks

For an even more distinctive version, replace half the flour with chestnut flour.

You can replace the rum with whisky, which goes very well with chestnuts.

Keeping: 2 or 3 days in the fridge, protected by cling film.

Source: After Hervé cuisine

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	270 RDI=30 %	100 RDI=20 %	2,110 RDI=110 %	8,830 RDI: 110 %
Per 100 g	4 RDI=2 %	50 RDI=5 %	20 RDI=3 %	380 RDI=20 %	1,600 RDI: 20 %