Recipe - Desserts

Chocolate / Chestnut Cake, Hot Chocolate Ice Cream, Gluten-Free

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Recette_Renaud_Darmanin_Cake chocolat chataigne
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  • 100g Chestnut cream
  • 100g Dark chocolate
  • 70g Sugar
  • 70g Butter
  • 70g Rice flour
  • 4 Eggs



  • 200g Chocolate
  • 200g Liquid fresh farm cream
  • 1 chestnut ice cream
  • Preheat the oven to 210 °C..


  • Whisk the eggs and sugar in a bowl using the Dynamix Whisk until the mixture whitens.


  • Melt butter and chocolate in a microwave or water bath.


  • Mix all using the Stick Blender. Add the rice flour, the dough should become smooth.


  • Place in a baking pan. Cook 20 to 30 minutes. Pierce to check if cooked. Leave to cool, then remove from the baking pan and put on the wire rack.


  • To make the ganache (chocolate glaze): Chop the chocolate using the Cutter Bowl Master.Pour into a bowl.


  • Boil the cream, pour it on the chocolate. Emulsify the ganache using the emulsifying disc for DMX160.


  • You can also enjoy it cold depending on your desire.In this case : Glaze with chocolate, Let cool in a fridge for 2 hours.


  • Decorate with a chestnut ice cream.
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