You should know by now that I love chocolate. Another thing that is sure to tickle my taste buds is chestnut. Add them together and you have a winner.
Source: inspired by a recipe from Martine bichonne son menu and Recette de cuisine
Homemade chestnut purée
500g cooked chestnuts
1 vanilla pod
500g chestnut purée
100g dark chocolate
100g unsalted butter
- First make the chestnut purée: heat the water and sugar in the TM bowl 9 min/Varoma/speed 3.
- Add the chestnuts, the vanilla seeds and heat 22 min/100C/speed 3.
- Blend 30 sec/speed 9.
- Pour into a sterilised jar.
- To make the fondant: preheat the oven at 150C. Melt the chocolate and butter 4 min/50C/speed 2, scraping the sides of the bowl half way through.
- Set the Thermomix to speed 3 and add the eggs through the hole in the lid.
- Add the chestnut purée and mix 15 sec/speed 4.
- Pour out into a buttered and floured cake tin or silicone mould.
- Bake for 30 to 45 min depending on the size of the tin.
While we are still in the bitter oranges season, here is another great recipe from the Thermomix UK & Ireland newsletter: the Orange & Almond cake. The whole cake is made using Thermomix (like for the marmelade, we first steam the oranges to soften them) and I like how we can reuse the steaming liquid to make the syrup to drizzle on the cake. It’s a very moist cake with a distinct bitterness going through (mellowed somewhat by the sweetness in the cake and the almonds). We loved it!
Source: Thermomix UK & Ireland newsletter
2 small bitter oranges (~200g)
1 orange, peel cut into thin strips and juiced
250g ground almonds (or whole/sliced almonds)
100g light brown sugar
350g caster sugar
6 medium eggs
1 1/2 tsp baking powder
250g mascarpone or Greek yoghurt to serve (I omitted)
- Add 1.2L water to the TM bowl and place the 2 small oranges in the internal steaming basket.
- Steam 1 hour/Varoma/Speed 2 until soft. Remove the oranges and allow to cool. Set the cooking liquid aside for later.
- Preheat the oven at 170C and grease and line a 23cm cake tin. If using whole/sliced almonds, grind them 10 sec/speed 9. Tip out and set aside.
- Insert the butterfly whisk and mix together the brown sugar, 200g caster sugar 1 min/speed 4 until light and fluffy. Remove the butterfly whisk.
- Cut the cooled oranges in half, discard the pips and add the oranges with their skin and pith to the mixture, Blend 30 sec/speed 8 until smooth.
- Mix in the ground almond and baking powder 10 sec/speed 5.
- Scrape down the sides of the bowl and lid and mix again 10 sec/speed 5. Pour the mixture into the prepared tin.
- Bake for about 50 minutes until a skewer comes out clean. Cool completely before removing from the tin.
- For the syrup: weigh 400g of the reserved oranges steaming liquid from step 1 into a clean TM bowl.
- Add the remaining 150g sugar, juice from the extra orange and the strips of peel. Reduce 30 min/Varoma/speed 2, replacing the measuring cup with the internal basket on the lid. Cut the cake into slices, drizzle the orange syrup and serve with a dollop of mascarpone or Greek yoghurt.