One night in October last year, I ate, in a restaurant from the neighborhood, an amazing chocolare-chestnut-pear fondant. It was light, tasty, delicious, and I promised to myself that I’d reproduce that cake at home.
I went first in a quest for un-sweetened chestnut mash. After having crossed Paris twice, I found some in my local organic store (that tends to happen). I also saw a jar un a supermarket in Brittany, so it may not be a so impossible quest. I then looked a bit on the internet until I land on Clea’s page. I then just had to add the pears.
In addition, this recipe is lactose free and gluten free, which can be very convenient.
Chocolate chestnut pear fondant
Ingredients (for a standard cake tin)
- 150 g of black chocolate
- 4 eggs
- 230g of unsweetened chestnut mash**
- 100g of brown sugar**
- 1 table spoon of almond mash or 2 table spoons of vegetal oil.
- 30g of corn starch
- 1 pear for a chocolate cake with pear or 2 pears for a pear caka with chocolate
** Or 270g of sweet chesnut mash but I didn’t try
Let the chocolate melt in a bain-marie.
Whip the egg yolks with the sugar untilit gets foamy. Add the chestnut mash, the almond mash, the starch and the chocolate in any order.
Whip the egg whites to a light mousse and add them carefully in the chocolate batter.
Peel the pear and cut it into small dice.
Place the pear cubes into the cake tin oiled or with baking paper. Pour de dough.
Cook for 30 minutes in the oven at 180°C.