Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well.
The result is a little melt-in-the-mouth treat.
The result is a little melt-in-the-mouth treat.
1 hour 15 min.
Easy
5 moelleux
10 IngredientsLast modified on: February 11th 2018
For 5 moelleux, you will need:
- 1
22.7 ml ground almonds - 2
10 ml ground hazelnuts - 3
9.7 ml cornflour - 4
20.64 ml butter - 5
35 ml egg - 6
100 ml sweet chestnut purée (crème de marrons) - 7
1⁄3 tablespoon rum - 8
1⁄3 pinch fine (or table) salt - 9
15 ml marrons glacés (candied chestnuts) - 10
10 ml beaten egg
Change these quantities to make:
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Times for this recipe
Preparation: 25 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 3 min.
Put into a mixer bowl: 22.7 ml ground almonds, 10 ml ground hazelnuts, 9.7 ml cornflour and 20.64 ml butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
Add 35 ml egg, 100 ml sweet chestnut purée (crème de marrons), 1⁄3 tablespoon rum and 1⁄3 pinch fine (or table) salt.
Continue beating until evenly mixed.
Refrigerate for at least 30 minutes.
Continue beating until evenly mixed.
Refrigerate for at least 30 minutes.
Stage 4 - 4 min.
Chop 15 ml marrons glacés (candied chestnuts) into small dice.
Stage 5 - 4 min.
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.
You can put the mixture into a forcing bag to make life easier, but this is not essential.
Stage 6 - 4 min.
Put a little of the mixture into each cake mould or tin, then add a few chopped marrons glacés on top.
Stage 7 - 4 min.
Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops.
Stage 8 - 20 min.
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.
Stage 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.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 90 RDI=8 % | 40 RDI=5 % | 740 RDI=40 % | 3,100 RDI: 40 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=2 % | 340 RDI=20 % | 1,440 RDI: 20 % |
| Per moelleux | 2 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 150 RDI=7 % | 620 RDI: 7 % |
How much will it cost?
- For 5 moelleux : 2.20 €
- Per moelleux : 0.45 €
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: Like MaronSui's, Chestnut Fudge Cupcakes, Ardéchois, Rice pudding with chestnuts and poached pears, Mini Mont-Blanc choux puffs, ... See them all 9
Egg
Like these other recipes: Mustard baps, Half-cooked chocolate cake with raspberry coulis, Gâteau Basque , Soft chocolate-orange cake, Provençal colombier for Pentecost, ... See them all 235
Butter
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