A craving for a comforting cake and a leftover chestnut cream… I didn’t need much more to take me to the kitchen and prepare an Ardèche.
The main ingredient of this cake, you will understand, is chestnut cream.
The result is a very moist and delicately flavored cake. Finally, everything we love when winter sets in.
With a good hot chocolate… Hmmm!
(According to Clement Faugier)
65g brown sugar
300g chestnut cream
100g of flour
2 tsp baking powder
Preheat the oven to 150°C.
Whisk eggs and sugar until frothy.
Add the soft butter and continue beating.
Add the chestnut cream.
Add flour and yeast. To mix together.
Pour the batter into a 20cm mold.
Bake for about 35 to 40 minutes.
To finish: you can optionally add a little rum.
I use a silicone mold. If this is not the case for you, do not forget to grease it well.