Chestnut and Chocolate Cake

Chestnut season has officially arrived!

How do I know this? Because last week my friendly neighbours kindly bought me a basket big enough to feed a small army which left me with the challenge of what on earth to do with so many chestnuts.

After boiling and roasting a few I decided to scour the internet for some alternative recipes and stumbled upon this one for Chestnut and Chocolate cake. Be warned, it’s a very very rich cake (deliciously so) but you’re best advised to invite some friends over to help you eat it or risk ruining your waistline!
Chestnut & Chocolate Cake

Ingredients: 250g dark chocolate, 250g butter, 250g peeled and cooked chestnuts, 250ml milk, 4 eggs, 125g caster sugar

Preparation: 25 mins + 30 mins cooking

1. Preheat the oven to 170C and prepare a 9″ cake tin.

2.  To prepare the chestnuts, cut a cross in the skin and boil in water for c. 10 mins. The cross helps you peel the chestnuts once cooked.

3. Melt the chocolate and butter in a pan over a gentle heat.

4. In another pan heat the cooked and peeled chestnuts in the milk and then mash.

5. Seperate the eggs and put the yolks and sugar together and stir into the melted chocolate and butter mix together with the milka nd chestnuts.

6. Whisk the egg whites until glossy and stiff and then fold gently into the chocolate mix. Transfer the mix into your baking tin and bake for c. 30 minutes or until firm.

7. Serve warm with a generous side of vanilla ice cream or single cream. It is however just as yummy cold and if you store it in the fridge will set into an interesting fudge like consistency.

6 Responses to “Chestnut and Chocolate Cake”
  1. What an awesome recipe – I’ve never used chestnuts in baking, but it’ a great idea. Pinned 😀

  2. Chez Foti says:

    I must make this, looks heavenly! I have no idea how many thousands of kilos of chestnuts we have in our garden, and I really must try out a few more chestnuty recipes. I made Chestnut Jam a couple of weeks ago, to sandwich in cakes and meringues.

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