Bundt cake with chestnut cream and chocolate ganache

Slowly start getting into the Christmas spirit... It's something I've always liked, as long as I can remember. Decorating the house when I was little was the event! Even growing up I always loved this magical side that hovers around Christmas. Reassure me, tell me it's the same for you :). With this recipe for Bundt cake with chestnut cream and chocolate ganache, I'm opening the festive hostilities on the blog this year! What's more Christmassy than chestnuts? Well, ok the list is long, but starting with chestnuts suits me rather well... I hope to have time to share several recipes with you before the holiday break, but as always, reconciling this intense professional period, personal life, and creations for the blog seems like quite a challenge!

Back to our Bundt cake with chestnut cream : a soft texture as desired (which is what I prefer in a bundt cake) obtained thanks to the chestnut cream itself and the egg whites added to the dough (which allowed me to reduce the amount of flour). Also, you will not see any sugar in the recipe, considering that the chestnut cream already contains some, there is no point in adding any. For the indulgence, and also because they go so well together, I added a little melted chocolate to the preparation, and I prepared a chocolate ganache for decoration, to pour before tasting. In my version, I made it with classic liquid cream, but know that you can make a vegan version of this ganache by using semi-thick soy cream instead (good to know, right?).

And then, to decorate this Bundt cake with chestnut cream, I told myself that these pretty little red cranberries would give this cake the simple festive touch it was missing (you can replace the cranberries with broken candied chestnuts for example).

PS: I anticipate the questions concerning this superb NordicWare Bundt cake mold, it has a reasonable capacity for a bundt cake mold (you will get a cake about 20cm in diameter), all my bundt cake molds come from them, I am always satisfied with them, never any problem when unmolding... It makes a great gift idea for baking fans :) Just saying...

For the detailed recipe, go to the bottom of the article!

Bundt Cake with Chestnut Cream & Chocolate Ganache

4.75 on 4 votes

Sweet as you wish ...

Amount : 8 people

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Prepare in advance 25 minutes min

Cook time 40 minutes min

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Ingredients 

• 350 g Chestnut cream you can find it in the spreads department
• 100 g dark chocolate pastry
• 4 eggs
• 1 pinch of salt
• 150 g all-purpose flour
• 1 cc baking powder
• 100 g very soft butter
• +
• 120 g dark chocolate pastry
• 120 ml whole liquid cream
• 1 cs water

Prepare in advance 

• Preheat the oven to 180 ° traditional heat. Butter and flour a bundt cake mold of about 20 / 22cm in diameter (I put the link of mine at the bottom of my article).
• Melt the chocolate in a double boiler or microwave, set aside.
• Beat the egg whites with a pinch of salt.
• In a bowl, mix the soft butter and the chestnut cream, then add the egg yolks one by one, mixing between each. Then add the warmed melted chocolate.
• Separately, sift the flour and baking powder then add to the chestnut cream mixture in 3 batches.
• Finally, incorporate the egg whites, in several batches, using a spatula so as not to "break" them.
• Pour into the mold and bake for 35/40 minutes (to watch depending on your oven, test the cooking with a wooden pick). Let cool on a grill then return to the serving dish.
• Prepare the ganache: heat the cream in a saucepan, then pour over the chocolate in pieces. Mix, then add a little water to have a more liquid consistency.
• Then cover the bundt cake and decorate with lingonberries or chunks of candied chestnuts.

Notes

Store in an airtight container for two to three days at room temperature (if you put it in the fridge, it will be less soft).

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