VIDEO Cake recipe: with 3 ingredients, this gluten-free chestnut fondant is ultra gourmet

VIDEO Cake recipe: with 3 ingredients, this gluten-free chestnut fondant is ultra gourmet

3 ingredients, zero dishes and 30 minutes cooking time, this is the recipe for success for this chestnut fondant. Discover the super easy and really delicious recipe from chef Antony Cointre.

When it comes to discovering new tempting recipes, Instagram is a real gold mine. Our latest gourmet find? Fondanti chestnut of food journalist and columnist Francois-Regis Gaudry.

This is an ultra comforting and above all super simple recipe. There are 3 ingredients, a single gesture, zero utensils and only 30 great cooking minutes. And coincidentally, there is no flour, so it is a gluten-free dessert.

Here is a recipe you should enjoy sweet people do not necessarily like to cook ! François-Régis Gaudry takes it from his friend Antony Cointre, a traveling chef who is also a columnist on his TV show Very Very good, broadcast at the Paris Premiere. ” Anthony, you should really be ashamed to make such simple recipes! », laughs François-Régis Gaudry. From our side, this chestnut fondant makes us happy! You too ? Here’s how to do it in a short time.

Easy cake recipe: this chestnut fondant can be prepared in 30 minutes


  • 2 cans of chestnut cream, 500 g each (ideally Clément Faugier)
  • 6 eggs
  • 125 g of semi-salted butter


  1. Preheat the oven to 160 ° C in rotational heat.
  2. Collect the chestnut cream, egg and semi-salted melted butter and cooled in a pit.
  3. Mix everything together until you get a smooth paste.
  4. Butter and flour a mold (called “shirt”) and pour the preparation.
  5. Bake for 30 to 35 minutes and watch cooking “Because the cake should not be colored (…) should be fondant”, explains François-Régis Gaudry. For this, use good old knife method : plant the blade in the heart of the cake. If it comes out clean, it is cooked!
  6. Take the cake out of the oven and let it cool. a few minutes before disassembly.

François-Régis Gaudry advises you taste this cake cold or lukewarmwith a little Greek cheese or yogurt, “A slightly thicker dairy product that will soothe the sugar in this cake”. good treatment!

Leave a Comment

Your email address will not be published. Required fields are marked *