Recipes for the Web

Barrington Software Incorporated

Chestnut Cake With Chocolate Ganache and Single-Malt Scotch Syrup

NYT November 14, 2001

Time: 2 1/2 hours

1 cup confectioners' sugar, more for serving

1 cup almond flour (see note)

1/2 cup all-purpose flour

1/2 cup chestnut flour (see note)

8 large egg whites

Pinch cream of tartar

1 cup lightly packed light brown sugar, sifted

1/2 cup granulated sugar

1/4 cup aged single-malt Scotch whiskey

1 cup walnut halves

1 15-ounce jar chestnuts packed in syrup, drained (see note)

Milk chocolate ganache (see recipe).

1. Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with

parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a

bowl.

2. In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of

tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining

brown sugar; whip until very stiff and glossy.

3. Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and

smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly

pressed. Transfer to a wire rack, and let cool.

4. Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a

nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil,

stirring until sugar dissolves. Let cool.

5. Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts

out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a

wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.

6. To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a

springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount

of whiskey syrup. Spread about 3/8 cup ganache on top, and sprinkle with half the chopped

chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on

another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of

cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto

sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it

well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with

confectioners' sugar before serving.

Yield: 8 servings.

Note: Almond and chestnut flours and chestnuts in syrup are sold at specialty stores.