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Chocolate-chestnut cream cake

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

508 5/5 (1 reviews)

1 hour 30 min. difficulté

Easy

8.00 €

3 cakes

5 Ingredients

Last modified on: September 21^th 2025

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For 3 cakes, you will need:

1 600 g dark chocolate
2 300 g butter
3 18 eggs
4 1 kg 500 g sweet chestnut purée (crème de marrons)
5 3 tablespoons caster sugar (optional)
Total weight: 3,300 grams

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

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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?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Over very low heat, or better still in a bain-marie, melt 600 g dark chocolate, then add 300 g butter and melt while stirring.

Stage 2 - 3 min.

Preheat oven to 180°C (360°F).

Break 4 of the 18 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 1 kg 500 g sweet chestnut purée (crème de marrons), and mix again.

Stage 6 - 4 min.

Whisk the 2 egg whites, adding 3 tablespoons 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	140 RDI=50 %	1,430 RDI=140 %	540 RDI=80 %	11,110 RDI=560 %	46,500 RDI: 560 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	20 RDI=2 %	340 RDI=20 %	1,410 RDI: 20 %
Per cake	50 RDI=20 %	480 RDI=50 %	180 RDI=30 %	3,700 RDI=190 %	15,500 RDI: 190 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg

How much will it cost?

For 3 cakes : 23.95 €
Per cake : 8.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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