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
30 moelleux
10 IngredientsLast modified on: February 11th 2018
For 30 moelleux, you will need:
- 1
136.2 ml ground almonds - 2
60 ml ground hazelnuts - 3
58.2 ml cornflour - 4
103.2 ml butter - 5
200 ml egg - 6
600 ml sweet chestnut purée (crème de marrons) - 7
2 tablespoons rum - 8
2 pinches fine (or table) salt - 9
80 ml marrons glacés (candied chestnuts) - 10
60 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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Put into a mixer bowl: 136.2 ml ground almonds, 60 ml ground hazelnuts, 58.2 ml cornflour and 103.2 ml butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
Add 200 ml egg, 600 ml sweet chestnut purée (crème de marrons), 2 tablespoons rum and 2 pinches 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 80 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 | 70 RDI=30 % | 530 RDI=50 % | 190 RDI=30 % | 4,240 RDI=210 % | 17,740 RDI: 210 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=2 % | 340 RDI=20 % | 1,420 RDI: 20 % |
| Per moelleux | 2 RDI=1 % | 20 RDI=2 % | 6 RDI=1 % | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 30 moelleux : 12.55 €
- 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: Little vanilla, clementine and chestnut verrines, Chestnut and hazelnut biscuits, Chestnut mousse in a whipper , Chestnut Fudge Cupcakes, Ardéchois, ... See them all 9
Egg
Like these other recipes: Chestnut Fudge Cupcakes, How to fry eggs well, Curried tuna cubes, Shakshuka, Arlesian Biscuits, ... See them all 235
Butter
Like these other recipes: Provençal colombier for Pentecost, Marchand de vin sauce, Eggs Benedict , Flaky chocolate brioche, Sorrel omelette, ... See them all 468
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