Fast Recipes

Chocolate chestnut cakes

Australian Gourmet Traveller fast cake recipe for chocolate chestnut cakes

By Rodney Dunn
  • Serves 6
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  • 3 eggs
  • 85 gm caster sugar
  • 50 gm cornflour (1/3 cup)
  • 25 gm Dutch-process cocoa, plus extra for dusting (¼ cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
  • 4
    Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.


Drink Suggestion: 2001 Jacob’s Creek St Hugo Cabernet.