Gateâu Aux Marrons AKA Chestnut Cake

Chestnuts are not just for the holidays. This cake is divine with coffee or tea.

Gateâu Aux Marrons AKA Chestnut Cake

003 (8)

  • Filling:
  • 225 grams bittersweet chocolate, finely chopped
  • 225 grams Neufchatel cheese, room temperature
  • Gateau:
  • 430 grams chestnut puree
  • 2 tablespoons Frangelico
  • 100 grams granulated sugar
  • 230 grams butter, room temperature
  • 330 grams light brown sugar
  • 1 tablespoon vanilla bean paste
  • 6 eggs, room temperature
  • 420 grams cake flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 240 ml heavy cream
  • Ganache:
  • 225 grams bittersweet chocolate, finely chopped
  • 1 tablespoon white corn syrup
  • 120 ml heavy cream


  • Preheat oven to 325 degrees. Line bottom of pullman pan 16x4x4 inches with parchment and spray entire pan with nonstick spray.

  • Filling:

  • Melt chocolate over simmering water; allow to cool. Beat Neufchatel until smooth. Add melted chocolate and beat until combined. Place in piping bag with end cut off; set aside.

  • Gateau:

  • In the bowl of food processor, blend the chestnut puree, granulated sugar and Frangelico until it becomes a smooth paste; set aside.

  • In a bowl of a stand mixer cream butter and brown sugar until light and fluffy. Add chestnut mixture and mix until incorporated.

  • Add the vanilla bean paste and eggs one at a time, scraping bowl after each addition.

  • In a separate bowl add the flour, salt and baking powder; whisk to combine. Add one-third of the flour mixture to the egg mixture and blend until combined, followed by half of the cream; repeat until all the flour is incorporated and combined.

  • Transfer half of the batter into the prepared pan and smooth. Pipe the filling mixture down the center leaving 1/2 inch edge from pan. Spread the remaining batter over the top of filling . Bake until golden and firm to touch , about 1 hour 20 minutes. Remove from oven and allow to cool slightly and turn cake out onto rack to cool completely.

  • Gancahe:

  • Place chopped chocolate and corn syrup in a bowl; set aside. Heat heavy cream until just aboout to boil; pour over the chopped chocolate. Stir until mixture is fully incorporated and smooth. Pour over top of cooled cake and smooth to cover entire cake. Allow ganache to set up.

  • Assembly:

  • Once ganche is set, dust with cocoa powder. Slice cake into 8 slices

6 thoughts on “Gateâu Aux Marrons AKA Chestnut Cake

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