Description
This hazelnut and chestnut fondant is the perfect decadent dessert to indulge during the cold days. It’s rich and cozy, with this unique nutty flavor and dreamy melt-in-your-mouth texture.
Ingredients
Units
Scale
- 400g boiled canned chestnuts (see notes)
- 200g dairy-free yogurt
- 80g hazelnut butter
- 100g light brown sugar
- 30g maple syrup
- 2 tsp vanilla extract
- 20g brown rice flour
- 20g ground hazelnuts
- 30g cornstarch
- 1/4 tsp salt
Hazelnut glaze
- 60g hazelnut butter
- 3 tbsp maple syrup
Instructions
- Preheat the oven to 350F / 180°C. Grease and line the bottom and sides of a 9-inch (20cm) springform pan or normal baking pan.
- Rinse and drain the canned chestnuts and add them to a blender or a food processor. Blend until you get a smooth and thick purée, with no large chunks. Proceed in several parts if necessary.
- Mix the yogurt, hazelnut butter and sugar to a large mixing bowl. Whisk to get a creamy mixture.
- Add the chestnut purée, maple syrup and vanilla, and whisk well to incorporate the ingredients and get a smooth and even paste.
- In a separate bowl, mix the rice flour, ground hazelnuts, cornstarch and salt.
- Add the dry ingredients to the chestnut preparation, and stir well with a spatula until you get an even batter.
- Pour and spread the batter in the prepared pan, and smooth the surface.
- Bake for 20 to 25 minutes, until the surface of the cake is dry to touch but the middle is still wet and looks a little undercooked. Check with a tooth-pick or a knife if it is cooked through.
- Remove from the oven, place the pan on a cooling rack and let cool completely to room temperature. Then place the pan in the fridge for at least 1 hour, to allow the cake to firm.
- Before serving, prepare the hazelnut glaze by whisking the hazelnut butter and maple syrup in a bowl.
- Once chilled, remove the hazelnut and chestnut fondant cake from the pan and drizzle the hazelnut glaze on top. Cut in slices and enjoy!
Notes
- I used boiled or steamed canned water chestnuts to make this recipe. They’re different from freshly roasted chestnuts and won’t result to the same consistency. If you use roasted canned or fresh chestnuts, you’ll probably have to add a little water to the chestnut purée.
- I recommend to use a springform pan with a removable rim to make it easier to unmould the cake. You can also use a normal baking pan.
- It’s very important to let the fondant chill in the fridge before trying to unmould it, or it will stay very soft and fragile.