Baker-Pastry chef

Molten chesnut cake

15 to 20 pieces depending on the size of the mould

Molten chesnut cake

Dough

150 g icing sugar
200 g ground almonds
10 g Farina 00 240 w p/l 0,45
10 g Rice starch
200 g eggs
60 g Sélection cream 35 % fat
300 g chestnut cream
30 g hazelnut paste
120 g Liquid Clarified Butter 99,9 % fat
  • Mix the sugar, almond powder, flour and corn starch together.
  • Add the eggs, cream, chestnut cream and a small amount of hazelnut paste to enhance the chestnut/dried fruit flavour.
  • Add the liquid butter.
  • Pour the mixture into the moulds.
  • Cook for 15-18 minutes at 165-170 °C.

Chesnut chantilly cream

7 g Gelatine leaves
35 g water
300 g chestnut cream
300 g Sélection cream 35 % fat
  • Mix the gelatin, previously softened in the cold water, with the chestnut cream.
  • Incorporate the whipped cream. 

Decoration

  • Pipe the chestnut Chantilly cream on the molten cakes.

Corman's products of the recipe

Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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