Chocolate Chestnut Cake

Ananás e Hortelã
Chocolate Chestnut Cake


Which came first, (the) chocolate or (the) chestnut? Well who even cares when these two classic ingredients taste so good together, as exemplified by this holiday worthy cake. You can find fresh chestnuts in the produce aisle of any supermarket once November rolls around, and you'll need to roast these and then peel before grinding. Your house will smell spectacular. The chocolate is melted before mixing into the simple yet egg rich batter (meaning its super moist).


  • 200 grams chestnuts
  • 200 grams chocolate bars
  • 100 grams butter
  • 100 grams sugar
  • 6 eggs
  • 100 grams flour
  • 200 grams chocolate bars
  • 50 grams butter
  • 50 meters milk


  1. 1Cook chestnuts, peel and finely grind.
  2. 2Preheat oven to 180°C (approximately 350°F.
  3. 3Grease and line a round cake pan with butter and parchment paper.
  4. 4Melt chocolate and butter in a water bath until smooth. Let cool slightly. Separate the yolks from the whites.
  5. 5Beat egg whites until stiff and set aside. Mix egg yolks and sugar and beat well until creamy.
  6. 6To the yolk mixture, add melted chocolate and stir until smooth. Add crushed chestnuts and flour and gently mix.
  7. 7Fold eggs whites into egg yolk mixture, blending gradually. Place batter in pan. Bake in preheated oven.
  8. 8Cake is done when toothpick inserted in middle comes out clean. Remove from pan and let cool before adding glaze.
  9. 9For the glaze, heat ingredients in a saucepan and bring to a boil, stirring constantly, until mixture is smooth and glossy.
  10. 10Cover cake with glaze and garnish to taste.
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