Chocolate Chestnut fondant using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Indulge in the heavenly delight of Fondant with chestnut cream and chocolate, a dessert that’s as luxurious as it sounds! Originating from the picturesque region of France, this decadent treat combines the rich depth of dark chocolate with the nutty sweetness of chestnut cream, creating a symphony of flavors that dance on your palate. Legend has it that the chestnut was once considered the 'bread of the poor' in rural France, but combined with chocolate, it certainly becomes the 'dessert of the rich!' Perfectly moist with a melt-in-your-mouth texture, this fondant is a true testament to the magic that happens when simple ingredients come together in harmony. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, and prepare to impress your guests while they wonder how you’ve mastered the art of French patisserie!
Ingredients
- 350 g Dark chocolate
- 80 g Butter
- 200 g Chestnut cream
- 3 Eggs
- 50 g Flour
- 50 g Icing sugar
- 100 g Whipping cream
Steps
Chocolate Chestnut Cake
- Cut into small pieces, and add 200 g of dark chocolate in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Cut into small pieces, and add 80 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Add 200 g of chestnut cream, 3 eggs in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 50 g of flour, 50 g of icing sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a baking dish.
- Line a square or rectangular baking dish with parchment paper.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 20min.
- Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs.
- Setaside the preparation content in a pan let cool.
Chocolate Ganache
- Wash the food processor bowl.
- Cut into small pieces, and add 150 g of dark chocolate in the food processor bowl.
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Mix manual: 20sec / 0°C / Speed 3.
Final Preparation
- Spread the content of the food processor bowl on some dough.
- Spread the Chocolate Ganache irregularly over the top of the cooled cake, allowing some of the cake to show through.
- Setaside the dough on a workplan let cool during 10min.
- Cut the cake into triangular slices.
- Serve Immediately.
