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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.

19 K 1/5 (1 reviews)175164

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 6^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 5 min.

Preparation 20 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 2 min.

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

Step 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.

Step 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.

Step 4 - ⌛ 4 min.

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

Step 5 - ⌛ 1 min.

Mix well again.

Step 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.

Step 7 - ⌛ 1 min.

Pour the batter into the mould.

Step 8 - ⌛ 40 min.

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

Step 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

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	47 g RDI=18 %	17 g RDI=24 %	362 kcal RDI=18 %	1,516 kJ RDI=18 %
Whole recipe	24 g RDI=37 %	259 g RDI=98 %	97 g RDI=132 %	2,002 kcal RDI=100 %	8,383 kJ RDI=100 %