Simple Flourless Chocolate And Chestnut Truffle Cak

Name: Simple Flourless Chocolate And Chestnut Truffle Cake With Fresh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 200 g good quality dark chocolate (70% cocoa); 200 g butter; 200 g vacuum packed cooked and peeled chestnuts (or fresh); 200 g sugar; 200 ml milk; 3 eggs; 1 tablespoon brandy (optional); 2 teaspoons pure vanilla extract; 1 teaspoon good quality instant coffee granules; For the cream; 200 ml double cream (heavy); 2 tablespoons confectioners' sugar (icing); 1 tablespoon brandy (optional); 1 teaspoon pure vanilla extract

Servings: persons

For the cake
200 g good quality dark chocolate (70% cocoa)
200 g butter
200 g vacuum packed cooked and peeled chestnuts (or fresh)
200 g sugar
200 ml milk
3 eggs
1 tablespoon brandy (optional)
2 teaspoons pure vanilla extract
1 teaspoon good quality instant coffee granules
For the cream
200 ml double cream (heavy)
2 tablespoons confectioners' sugar (icing)
1 tablespoon brandy (optional)
1 teaspoon pure vanilla extract

1
Preheat the oven to 150C
2
Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
3
Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
4
Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
5
Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
6
Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
7
Leave to cool in the pan then cover and transfer to the fridge.
8
Next day Whip the cream adding the brandy and sugar.
9
Turn the cake out, split and fill with cream.
10
Keep refrigerated until ready to serve.

1175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake, 200 g good quality dark chocolate (70% cocoa), 200 g butter, 200 g vacuum packed cooked and peeled chestnuts (or fresh), and more.

Yes, Simple Flourless Chocolate And Chestnut Truffle Cake With Fresh falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Simple Flourless Chocolate And Chestnut Truffle Cake With Fresh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions