At a glance
You're looking at a delicious gluten-free chocolate cake with roasted chestnuts that brings together rich, nutty flavors in about 80 minutes. The tricky part is the baking timing — you'll want to catch it when the top sets but the center still wobbles, giving you that perfect molten middle. Chocolate lovers and chestnut fans will appreciate this indulgent treat that comes together through careful folding and layers of flavor.
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Roast and blend the chestnuts
Score the chestnuts and bake them in the oven for 15–20 minutes at 200°C. Put the roasted chestnuts and almonds into a blender and blend them as finely as possible.
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Add the milk
Mix the blended chestnuts and almonds with milk to form a paste. You can blend it once more with a stick blender to make the paste even smoother.
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Melt the chocolate and butter
In a saucepan over very low heat, melt the chocolate together with the butter.
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