Chestnut chocolate cake

The chestnut cake recipe from Canadian foodnetwork was certainly tempting, particularly, that I love baked chestnuts, and then I also bought a can of creamed chestnuts and had to find use for it. It took me three days to make a simpler version of the cake (without filled rolled wafers) and I finally finished it on Boxing Day. And although its seven layers combine into something crunchy-chocolatey fabulous, it is extremely filling and for a while I cannot look at cakes any more. The only consolation for this effort is that my boyfriend loves it and cannot stop eating it!

Next time I make the cake, though, I will implement a couple of adjustments.

  • I had already added some softly whipped cream to the chestnut purée which forms the middle layer. Next time I will also add some cream or soft cheese to the crunchy layer as in my opinion it is too solid and makes the assembled cake difficult to cut.
  • The last remark is that I would better like the chestnut taste being more subtle, so next time I will replace some chestnut purée with softly whipped cream, mascarpone or white soft cheese.

2 Responses to “Chestnut chocolate cake”

  1. mady Says:

    Od patrzenia na to ciasto…. zgłodniałam 🙂

  2. anna.drops Says:

    Complete recipe for Crunchy Chocolate–Chestnut Cake – after Ricardo Larrivée from

    Preparation time: 60 minutes
    Cooking time: 30 minutes
    Yield: 12


    1/2 cup Ground almonds
    1/2 cup All-purpose flour
    1/4 cup Icing Sugar
    2 Egg whites
    1/2 Granulated sugar

    Chocolate-Chestnut Icing
    4 ounces Semisweet chocolate, chopped
    1/4 cup Unsalted butter
    1/4 cup 35% Cream
    3 cans 250-g cans chestnut crème (see note), about 560 ml (2 1/4 cups) in all

    Chocolate-Almond Discs
    8 ounces Semisweet chocolate, chopped
    1/2 cup Almond butter
    2 cups Corn flakes
    250 grams (8-oz) block of milk chocolate for making shavings
    24 Chocolate-filled rolled wafer cookies
    1 Decorative ribbon


    1.With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of 2 20-cm (8-in) springform cake pans with parchment paper. Butter the sides of the pans.
    2.In a bowl, combine the almonds, flour and icing sugar. Set aside.
    3.In another bowl, beat the egg whites until they form soft peaks. Beat in the sugar a tablespoon at a time until stiff peaks form. Using a spatula, fold in the dry ingredients.
    4.Spread the batter evenly in the pans. Bake until lightly browned, about 30 minutes. Let cool, then remove from the pans. Set aside.

    Chocolate-Chestnut Icing
    1.In a double boiler, melt the chocolate and butter with the cream, stirring until smooth. Remove from heat and stir in 430 ml (1 3/4 cups) of chestnut crème (set the rest of the chestnut crème aside for the cake assembly). Allow the icing to cool. Cover and refrigerate until thoroughly chilled, about 1 hour.

    Chocolate-Almond Discs
    1.Reline the bottoms of the 2 springform pans with parchment paper. Butter the sides.
    2.In a double boiler, melt the chocolate and almond butter, stirring until smooth. Remove from heat and stir in the corn flakes, making sure they are well coated with the chocolate mixture. Spread the mixture in the pans. Cover with plastic film and press down firmly. Refrigerate until thoroughly chilled, about 30 minutes. Unmould.

    1.Spread half of the chocolate–chestnut icing on the two chocolate–almond discs. Place a cake layer on top of each iced disc. Spread the remaining chestnut crème on one of the cake layers, then set the other assembled cake on it so that the chestnut crème is in the centre of the cake. Ice the top and sides of the cake with the remaining chocolate–chestnut icing.
    2.Using a knife or vegetable peeler, cut 750 ml (3 cups) of large shavings from the chocolate block. Arrange them on top of the cake.
    3.Just before serving, cut the wafer cookies in 2 or 3 so they are the same height as the cake. Holding a cookie vertically, press it gently into the icing on the side of the cake. Repeat with the remaining wafers, going around the entire cake. Tie the ribbon around the cake.

    1.Be careful not to confuse chestnut purée and chestnut crème. Chestnut purée is simply chestnuts that have been cooked and puréed. Chestnut crème is chestnut purée that has been sweetened and flavoured with vanilla—perfect for this recipe.
    2.The cake is easier to slice with a warm serrated knife.
    3.Wafer cookies quickly absorb moisture and soften. That’s why you should put them on the cake only at the last minute.

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