Ardéchois
Ardéchois is a deliciously moist regional cake with chestnut cream.
13 K 1/5 (1 reviews)
1 hour
Easy
3.20 €
1 cake
9 IngredientsLast 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
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 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: Chestnut and hazelnut biscuits, Chestnut moelleux, Like MaronSui's, Little vanilla, clementine and chestnut verrines, Chestnut mousse in a whipper , ... See them all 10
Butter
Like these other recipes: Lime (or lemon) curd, Naan, Four quarters, The total turnip, Rice pudding with fruit and nuts, ... See them all 486
Flour
Like these other recipes: Potato and onion scarpaccia, Clafoutis batter, Oatmeal and apple cookies, Puff or flaky pastry (pâte feuilletée), Cantucci di Prato, ... See them all 211
Caster sugar
Like these other recipes: Pistachio confectioner's custard, Sicilian Epiphany Pie, Almond dacquoise, Little cakes with a chocolate and hazelnut centre, Panettone, ... See them all 370
Other recipes you may also like
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.27 M 34.1 1 hour 35 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016479 K4.4 7 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011269 K 24.2 1 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe. February 21th 2011365 K4.3 25 min.
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate. May 10th 2023257 K 15 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.