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Chocolate-chestnut cream cake

Name: Chocolate-chestnut cream cake
Prep time: 24 min
Cook time: 1 h 5 min
Total time: 1 h 29 min
Yield: 1 cake
Cuisine: French
Ingredients: 200 g dark chocolate; 100 g butter; 6 eggs; 500 g sweet chestnut purée (crème de marrons); 1 tablespoon caster sugar

A delicious and very moist cake, where the flavors of chestnuts and chocolate are perfectly balanced.

6,637 5/5 (2 reviews)

1 hour 30 min. difficulté

Easy

8.00 €

1 cake

5 Ingredients

Last modified on: September 21^th 2025

For 1 cake, you will need:

1 200 g dark chocolate
2 100 g butter
3 6 eggs
4 500 g sweet chestnut purée (crème de marrons)
5 1 tablespoon caster sugar (optional)
Total weight: 1,100 grams

Times for this recipe

Preparation: 25 min.

Cooking: 1 hour 5 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Over very low heat, or better still in a bain-marie, melt 200 g dark chocolate, then add 100 g butter and melt while stirring.

Stage 2 - ⌛ 3 min.

Preheat oven to 180°C (360°F).

Break 4 of the 6 eggs into a bowl.

Stage 3 - ⌛ 3 min.

Add the yolks of the remaining 2 eggs, and set the whites aside.

Stage 4 - ⌛ 2 min.

Pour the chocolate-butter mixture into the bowl and whisk to combine.

Stage 5 - ⌛ 2 min.

Add 500 g sweet chestnut purée (crème de marrons), and mix again.

Stage 6 - ⌛ 4 min.

Whisk the 2 egg whites, adding 1 tablespoon caster sugar if necessary.

Stage 7 - ⌛ 2 min.

Take 1/3 or 1/4 of the beaten egg whites and quickly fold them into the mixture to loosen it.

Stage 8 - ⌛ 4 min.

Gently fold in the remaining egg whites.

Stage 9 - ⌛ 3 min.

Butter a cake tin and place a strip of baking paper in the bottom to facilitate unmolding.

Stage 10 - ⌛ 1 min.

Chocolate-chestnut cream cake : Stage 10

Pour the batter into the mould.

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 11 - ⌛ 55 min.

Chocolate-chestnut cream cake : Stage 11

Bake at 190°C (370°F) for 50-55 minutes.

Stage 12

Turn out warm or cold...

Stage 13

...and serve sliced, on its own, or, as the ultimate indulgence, with a little vanilla ice cream or whipped cream.

Remarks

If it's an adult cake, you can try adding a little rum or whisky to the batter.

Keeping: 3 or 4 days in the fridge, protected by cling film.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	480 RDI=50 %	180 RDI=30 %	3,700 RDI=190 %	15,500 RDI: 190 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	20 RDI=2 %	340 RDI=20 %	1,410 RDI: 20 %