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
15 moelleux
10 IngredientsLast modified on: February 11th 2018
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
Change these quantities to make:
Change measures:
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: 30 g ground almonds, 30 g ground hazelnuts, 30 g cornflour and 50 g butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
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.
Continue beating until evenly mixed.
Refrigerate for at least 30 minutes.
Stage 4 - 4 min.
Chop 40 g 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 | 40 RDI=10 % | 260 RDI=30 % | 100 RDI=20 % | 2,120 RDI=110 % | 8,870 RDI: 110 % |
| 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 15 moelleux : 6.30 €
- 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, Little vanilla, clementine and chestnut verrines, Mini Mont-Blanc choux puffs, Rice pudding with chestnuts and poached pears, Chestnut Fudge Cupcakes, ... See them all 8
Egg
Like these other recipes: Spinach Omelette, Hachis parmentier, Grandma Solange's biscuits, "Moelleux" cake batter, Clafoutis batter, ... See them all 226
Butter
Like these other recipes: Creamy Comtoise artichoke gratin, Couscous, Beurre d'escargot, Smooth mixed vegetable soup, Smart plum tart, ... See them all 450
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013491 K5 50 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021337 K5 50 min.
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.February 21th 2011257 K5 3 hours 35 min.
Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.December 25th 201575 K 44 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe