Hungarian Chestnut Cake

This is a very rich flourless cake with hints of rum and the sweet nuttiness from the chestnuts.



  • 3/4 pound whole chestnuts, peeled
  • 1/2 cup unsalted butter
  • 4 tbs dark rum
  • 1 oz bittersweet chocolate, chopped
  • 6 eggs
  • 1/4 tsp salt
  • 1/2 cup white sugar


  • 1/2 cup heavy cream
  • 1 tbs dark rum
  • 8 marrons glaces (candied chestnuts)
  • 1 cup heavy cream, chilled
  • 2 tbs white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line bottom of a greased 9-inch springform pan with parchment paper. Grease paper.
  3. Separate eggs.
  4. In a food processor, combine chestnuts with butter and rum until mixture is smooth. Add melted bittersweet chocolate and blend until well-combined. Add yolks, one at a time and, once well mixed, add to large bowl.
  5. Beat whites and salt until soft peaks form. Add sugar, a little at a time, until meringue until stiff peaks form.
  6. Whisk 1/4 of meringue into chocolate mixture and fold in remaining meringue gently. Pour batter into prepared pan and smooth the top.
  7. Bake cake for 45-55 minutes. Let cake cool, removing the side of the pan and invert the cake onto another rack. Remove bottom of pan. Let cake cool completely.
  8. Prepare the glaze — Put 6 oz chocolate into small bowl. Bring 1/2 cup of cream to boil and pour over chocolate. Stir until chocolate is melted. Add 1 tbls of rum. Dip each candied chestnut until glaze until set.
  9. Invert the cake and pour over glaze, smoothing glaze with a spatula and letting the excess drip. Let cake stand for 2 hours or until glaze is set. Garnish with candied chestnuts.
  10. Beat 1 cup heavy cream until it holds soft peaks and beat in 2 tbls of sugar and 1 tbl of rum to create a whipped cream to be added when cake is served.

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