Friday, 11 January 2008

Fondant a la Creme de Marrons

I had a gorgeous chestnut cake in Belgium last weekend and was hooked. It was dense and had a very chestnutty and buttery flavour. I tried to reproduce it today with creme de marrons. It tasted OK but was so light that it broke when I removed it from the baking pan. I very much prefer something denser. Not whipping the egg whites and increasing the amount of creme de marrons to 500g may do the trick.

Fondant a la Creme de Marrons
350g creme de marrons (sweetened)
25g melted butter
3 eggs, separated
0.5 tsp vanilla extract
1 Tbsp self raising flour

Mix together the creme de marrons, butter, egg yolks and vanilla extract. Stir in the flour. Beat egg whites till stiff and incorporate it into the batter. Bake in a non-stick pan at 180 degC for 30 minutes.

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