Step-by-step method

At a glance

This indulgent chocolate chestnut cake brings together roasted chestnuts, dark chocolate, and butter into a rich, fudgy dessert that's surprisingly simple to make. The trickiest part is folding everything together gently to keep those whipped egg whites fluffy, and then nailing the baking time—you want the edges set but the center still wobbling slightly for that perfect molten texture.

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Roast the chestnuts and blend

Score the chestnuts and roast them in the oven for 15–20 minutes at 200°C. Put the roasted chestnuts and almonds into a blender and blend as finely as possible.

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200 gram
Chestnuts

50 gram
Almonds (unsalted)
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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 hand blender to make the paste even smoother.

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250 gram
Fresh Whole Milk (3.5% Fat)
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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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250 gram
Unsalted Butter

250 gram
85% Dark Chocolate

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Egg yolk cream and whipped whites

Crack the eggs and separate the yolks from the whites. Beat the yolks with the sugar until you get a smooth, pale yellow cream. Whip the whites into stiff peaks.

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4 piece
Chicken Eggs

125 gram
Granulated Sugar
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Fold everything together carefully

Stir the beaten egg yolks and sugar into the melted chocolate and butter. Fold this chocolate mixture into the chestnut paste. Finally, very gently fold in the whipped egg whites.
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Bake

Grease a 23 cm round springform tin with butter and dust it with fine plain flour. Pour in the batter and bake in an oven preheated to 170°C.
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Baking time

Bake for 25–30 minutes. The surface should set, but when you move the tin, the whole cake should wobble slightly – it shouldn't be completely baked through in the middle.
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Serving

You can serve the cake fully cooled or slightly warm, depending on preference. Either way, always serve it with a dollop of unsweetened whipped cream – it's the perfect combination.

Chocolate Chestnut Cake

Name: Decadent Chocolate Chestnut Cake
Prep time: 15 min
Cook time: 66 min
Total time: 91 min
Yield: 8
Cuisine: Italian
Ingredients: 4 piece Chicken Eggs; 125 gram Granulated Sugar; 50 gram Almonds (unsalted); 250 gram 85% Dark Chocolate; 250 gram Fresh Whole Milk (3.5% Fat); 250 gram Unsalted Butter; 200 gram Chestnuts

bohynekuchyne

Prep 15 min Cook 1 h 6 min

7 Ingredients

8 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

4 piece
Chicken Eggs
125 gram
Granulated Sugar
50 gram
Almonds (unsalted)
250 gram
85% Dark Chocolate
250 gram
Fresh Whole Milk (3.5% Fat)
250 gram
Unsalted Butter
200 gram
Chestnuts

What's in it?

408 kcal

Calories

46 g

Carbohydrates

47 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Rediscovered edible chestnuts didn't get much of a chance to cool down in my kitchen. They were roasted, and a good portion was promptly eaten by my hungry husband. The part I managed to save was used down to the very last piece for a fantastic dessert, a recipe tip from my friend Tom. Dieters need not enter!

Gluten-free Vegetarian Desserts Indulgent treats

Step-by-step method

At a glance

Roast the chestnuts and blend

For this step

Add the milk

For this step

Melt the chocolate and butter

For this step

Chocolate Chestnut Cake

Ingredients — what you'll need

What's in it?

About this recipe