This cake is incredibly melty and will delight chestnut lovers. It’s a specialty from Ardeche, in the south-east of France. Amateurs would even prefer it flourless which makes it a great gluten-free option. The recipe is about 6-7 minutes of preparation. So quick and easy for a so delicious homemade desert. I love it served with a warm chocolate sauce on the side.
Gluten-free chestnut fondant
Ingredients (6-8 servings, ∅ 24cm/9inch ):
- 500g/17,6oz chestnut spread (or 300g/10.5oz unsweetened chestnut puree + 200g/7oz sugar)
- 100g/3,5oz butter
- 60g/2,1oz flour (optional)
- 2 egg yolks
- 2 egg whites
- 1 pinch of salt
- 2-3 drops of pure vanilla extract
Preheat the oven to 180°C/350°F. Mix the chestnut spread, melted butter, flour (optional), egg yolks, salt and pure vanilla extract. Whisk the egg whites until firm peaks. Add to the preparation and mix gently. Pour the mixture in a greased springform pan. Cook for 45 minutes.