The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate chestnut cakes

You'll need

  Cakes 3 eggs 85 gm caster sugar 50 gm (1/3 cup) cornflour 25 gm (¼ cup) Dutch-process cocoa, plus extra for dusting 1 tsp cream of tartar ½ tsp bicarbonate of soda 1 tbsp plain flour 40 gm unsalted butter, melted ½ cup thickened cream ¼ cup sweetened chestnut purée (available from delicatessens)   Chocolate sauce 200 gm dark chocolate, chopped 50 gm unsalted butter


  • 01
  • Using an electric mixer, whisk eggs and sugar until mixture holds a trail. Sift cornflour, cocoa, cream of tartar, bicarbonate of soda and flour over egg mixture and, using a spatula, gently fold in, then add melted butter and fold in until combined. Spoon mixture into two 18x26cm baking paper-lined swiss roll pans and bake at 180C for 12 minutes or until cakes spring back when lightly touched. Stand cakes for 3 minutes before turning out onto wire racks to cool.
  • 02
  • Using an electric mixer, whisk cream until soft peaks form, then stir in chestnut purée until combined. Using a 7cm-round pastry cutter, cut 12 rounds from sponge, then spread 6 rounds with chestnut cream, top with remaining rounds and refrigerate for 5 minutes or until firm.
  • 03
  • For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
  • 04
  • Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

2001 Jacob’s Creek St Hugo Cabernet.

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.