Chestnut Cake with Chocolate Cream

Chestnut Cake with Chocolate Cream

Chestnut Cake with Chocolate Cream. Satisfy your sweet tooth with this delicious Chestnut Cake with Chocolate Cream, whether you are celebrating a birthday or looking for an afternoon tea treat this is sure to be a winner.

Chestnut Cake with Chocolate Cream

Serves 8


500g fresh chestnuts

1½ cups milk

1¼ cups caster sugar

6 eggs, separated

80g butter, melted

1 cup almond meal (ground almonds)

50ml brandy

1½ cups self-raising flour

pinch of salt

500ml thickened cream

500g good-quality dark chocolate, roughly chopped



1 Preheat oven to 200C. Mark a cross on the base of each chestnut with a small sharp knife. Put chestnuts on a baking tray. Bake for 10–15 minutes or until shells crack. Remove from oven, cool slightly and remove shells and skin (you may find this easier using a tea towel).

2 Put chestnuts in a saucepan with milk and ¼ cup sugar over medium heat. Bring to the boil, reduce heat and simmer for 15–20 minutes or until soft. Drain, reserving liquid. Put chestnuts in a food processor until a puree forms, adding reserved liquid, a little at a time, as necessary.

3 Preheat oven to 180C. Grease and line a 22cm cake pan with baking paper. Using an electric beater, beat egg yolks and remaining sugar until thick and pale.

4 Add butter, almond meal, brandy and 1½ cups chestnut puree. Sift flour over cake mixture. Gently fold ingredients together with a large metal spoon. Beat egg whites and salt until soft peaks form. Add to cake mixture and gently fold into batter until well combined. Spoon into prepared baking pan.

5 Bake for 45–50 minutes or until cake is cooked through when tested with a skewer. Stand for 10 minutes before transferring to a wire rack. When cold, cut in half horizontally.

6 To make chocolate cream, heat cream in a saucepan until small bubbles form around the edge and the cream is hot. Remove from heat and add chocolate. Stir until melted. Transfer to a bowl and stand until spreadable. Spread over base of cake. Top with remaining half of cake and spread remaining chocolate cream all over.


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login