|Preparation||Resting||Cooking||Start to finish|
|23 min.||30 min.||20 min.||1 hour 13 min.|
|1||Put into a mixer bowl: 30 g ground almonds, 30 g ground hazelnuts, 30 g cornflour and 50 g butter, cut into small pieces.||3 min.|
|2||Beat until evenly mixed.||4 min.|
|3||Add 100 g egg, 300 g sweet chestnut purée (crème de marrons), 1 tablespoon rum and 1 pinch fine (or table) salt.
Continue beating until evenly mixed.
Refrigerate for at least 30 minutes.
|4||Chop 40 g marrons glacés (candied chestnuts) into small dice.||4 min.|
|5||Preheat the oven to 390°F (200°C).
You can put the mixture into a forcing bag to make life easier, but this is not essential.
|6||Put a little of the mixture into each cake mould or tin, then add a few chopped marrons glacés on top.||4 min.|
|7||Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops.||4 min.|
|8||Bake for about 20-25 minutes, watching carefully for browning towards the end of the cooking time. Be careful not to overcook, or the cakes will be too dry.||20 min.|
|9||Leave to cool on a wire rack.|
For 15 moelleux : 6.93 €
Per moelleux : 0.46 €
|Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Little vanilla, clementine and chestnut verrines, ... [All]|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Rum babas, Gâteau Breton (Brittany butter cake), Naan, Leek and tuna loaf, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Rich hazelnut buttercream, Roasted Cauliflower, Caramelised apple pie, Jam doughnuts, Eggs en Cocotte à la Française, ... [All]|
|Marrons glacés (candied chestnuts): You can check-out other recipes which use it, like for example: Chestnut cake, ... [All]|
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