Soft and Gooey Chestnut and Chocolate Cake – a delicious recipe with chocolate, unsalted butter, chestnuts, milk, eggs, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
heat oven to 160C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
2
melt the chocolate and butter together in a pan over a gentle heat.
3
In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
4
Seperate the egg whites from the yolks.
5
Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree.
6
Mix until you have a smooth batter.
7
Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
8
Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
9
Cool completely then serve cut in a thick wedge with a thick dollop of double cream.
1091
kcal
Calories
82
g
Fat
74
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 g dark chocolate, 250 g unsalted butter, 250 g cooked peeled chestnuts, 250 ml milk (or rice milk), and more.
Yes, Soft and Gooey Chestnut and Chocolate Cake 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.
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