Ardéchois, soft cake with chestnut cream

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!

Ardechois:
(According to Clement Faugier)

2 eggs
65g brown sugar
80g butter
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.

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