Recipes Desserts Cake Flambéed Candied Chestnut Cake Be the first to rate & review! This rich cake is delicious served with a dollop of crème fraîche or, as they serve it at The Beatrice Inn in New York City, with a scoop of white truffle ice cream and shaved white truffles. By Angie Mar Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: William Hereford Active Time: 35 mins Total Time: 3 hrs 45 mins Yield: 12 Ingredients 3 cups (about 12 3/4 ounce) plus 2 tablespoons all-purpose flour, divided, plus more for dusting pan 1 teaspoon kosher salt 2 cups granulated sugar 2 cups unsalted butter (16 ounces), at room temperature, plus more for greasing pan 6 large eggs 1/2 cup heavy cream 1 tablespoon crème fraîche, plus more for serving 2 teaspoons vanilla extract 6 1/2 ounces drained canned candied chestnuts in syrup (about 8 nuts), quartered 2 tablespoons (1 ounce) Cognac Directions Preheat oven to 325°F. Stir together 3 cups flour and salt in a medium bowl. Grease and flour a 10-inch (10- to 15-cup) Bundt pan. Set both aside. Place sugar and butter in bowl of a stand mixer fitted with the paddle attachment; beat on high speed until light and fluffy, 5 to 6 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating until fully incorporated after each addition and stopping to scrape down sides of bowl after every 2 eggs. With mixer running on low speed, add flour mixture in 3 additions alternately with heavy cream, beginning and ending with flour mixture. Stir in crème fraîche and vanilla. Toss together chestnuts and remaining 2 tablespoons flour until well coated. Spoon half of batter into prepared pan; top with chestnuts. Add remaining batter, and smooth top. Tap cake pan on work surface to release any air bubbles. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 20 minutes. Cool cake in pan on a wire rack 10 minutes. Invert cake onto wire rack, and let cool completely, about 2 hours. To serve, transfer cake to a heatproof rimmed serving platter. Place Cognac in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off burner, and pour in Cognac. Using a long match or lighter, carefully ignite fumes just above surface of Cognac. Slowly and carefully pour flaming liquid over cake. Allow flames to extinguish before slicing and serving. Make Ahead Cake can be prepared 1 day ahead through Step 3 and stored, covered, at room temperature. Notes Clement Faugier canned whole candied chestnuts can be purchased from amazon.com. Rate it Print