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Ardéchois
Ardéchois is a deliciously moist regional cake with chestnut cream.
15 K 1/5 (1 reviews)175164
Last modified on: April 6th 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?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 2 - ⌛ 3 min.
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.
Mix well.
Note: Keep the butter container for buttering the mould in step 6.
Stage 4 - ⌛ 4 min.
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.
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
How much will it cost?
- For 1 cake : 3.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweet chestnut purée (crème de marrons)
Like these other recipes: Rice pudding with chestnuts and poached pears, Chestnut mousse in a whipper , Chestnut cake, Chestnut and hazelnut biscuits, Clementine-chestnuts brioche perdue, ... See them all 11
Butter
Like these other recipes: Brussels-Bombay salad, Purée of Jerusalem artichokes with foie gras, Sauce Normande (for fish), Onion fondue, Sautéed oyster mushrooms, ... See them all 498
Flour
Like these other recipes: Diamond biscuits, Tomato tatin, Buckwheat almond biscuits, Foie gras fingers, Fish fillet with preserved lemons, ... See them all 214
Caster sugar
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Shortcrust pastry (pâte brisée), Chouquettes, Passion fruit jellies, Sicilian Epiphany Pie, ... See them all 378
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