Cooking-ez.com

1,563 easy and fully explained recipes, with +66K photos and 78 videos

Ardéchois

Ardéchois
Ardéchois is a deliciously moist regional cake with chestnut cream.
14 K 1/5 (1 reviews)
Grade this recipe:
duree1 hour difficultéEasy prix3.20 € pour combien1 cake ingredients9 Ingredients
Keywords:
Last modified on: April 6th 2025
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 cake, you will need:
Change these quantities to make:
Change measures:
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
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.
Ardéchois : Stage 1
Melt (microwave or bain-marie) 100 g butter, and set aside.
Stage 2 - ⌛ 3 min.
Ardéchois : Stage 2
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.
Ardéchois : Stage 3
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.
Ardéchois : Stage 4
Sift 100 g flour, 3 g baking powder and 2 pinches salt into the bowl.
Stage 5 - ⌛ 1 min.
Ardéchois : Stage 5
Mix well again.
Stage 6 - ⌛ 5 min.
Ardéchois : Stage 6
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.
Ardéchois : Stage 7
Pour the batter into the mould.
Stage 8 - ⌛ 40 min.
Ardéchois : Stage 8
Bake for approximately 40 minutes (check after 35 minutes).
Stage 9
Ardéchois : 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 recipe20 RDI=9 %270 RDI=30 %100 RDI=20 %2,110 RDI=110 %8,830 RDI: 110 %
Per 100 g4 RDI=2 %50 RDI=5 %20 RDI=3 %380 RDI=20 %1,600 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg, Gluten
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)
Sweet chestnut purée (crème de marrons)

Like these other recipes: Little vanilla, clementine and chestnut verrines, Rice pudding with chestnuts and poached pears, Chestnut moelleux, Mini Mont-Blanc choux puffs, Chestnut and hazelnut biscuits, ... See them all 11

Butter
Butter

Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Spinach on toast with bechamel, Clementine cake, Coconut sweetcrust pastry, Citrus tart, ... See them all 495

Flour
Flour

Like these other recipes: Grapefruit moelleux, Chilli potato wedges, Mascarpone fondant with two lemons, Lemon and lime cakes, Corsican tarts, ... See them all 212

Caster sugar
Caster sugar

Like these other recipes: Nantes Tourton, Poppy seed and lemon cake, Peach and verbena feuilleté, Cottage cheese tart, Fruit crumble, ... See them all 375

Other recipes you may also like
Morteau sausage "crisps"
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
March 15th 201778 K4.3 1 hour 9 min.
Roquefort sauce
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
December 19th 2010220 K4.9 25 min.
Leek and Mimolette tart
Leek and Mimolette tart
This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.
June 9th 202075 K4.1 1 hour 20 min.
Ham pasta bake
Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top.
July 15th 2015159 K5 45 min.
Scrambled eggs with langoustines and asparagus tips.
Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
August 28th 201957 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page