Chestnut moelleux

A recipe from cooking-ez.com

For 15 moelleux, you will need:

• 1 30 g ground almonds
• 2 30 g ground hazelnuts
• 3 30 g cornflour
• 4 50 g butter
• 5 100 g egg  ( How to... )
• 6 300 g sweet chestnut purée (crème de marrons)
• 7 1 tablespoon rum
• 8 1 pinch fine (or table) salt
• 9 40 g marrons glacés (candied chestnuts)
• 10 30 g beaten egg
• Total weight: 625 grams

Times:

Preparation	Resting	Cooking	Start to finish
23 min.	30 min.	20 min.	1 hour 13 min.

Step by step recipe

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.
2	Beat until evenly mixed.
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.
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.
7	Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops.
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.
9	Leave to cool on a wire rack.

Remarks

If you don't have cornflour, you can use ordinary plain flour or chestnut flour instead, but the cake texture will be a little less moist.

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