Chocolate Cake with Chestnut

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This is a surprisingly light wheat-free chocolate cake, and the earthy flavors of chestnuts round out the flavor profile exquisitely. A slight variation of a recipe in Alice Medrich’s book on baking, “Flavor Flours.” Can be baked 1-2 days in advance.


  • 4 ounces / 115 grams chocolate (64% cacao or less)
  • 4 ounces / 113 grams butter (unsalted)
  • 4 large eggs, separated
  • ½ cup / 100 grams sugar & an additional 2 tablespoons for topping
  • teaspoon salt
  • ¼ teaspoon cream of tartar
  • ½ cup / 55 grams chestnut flour
  • ½ cup / 85 grams chestnuts, chopped, cooked (canned or vacuum-packed)
  • 1cup heavy cream, for topping
  • Chocolate curls or cocoa powder, for garnish

Nutritional Information

  • Nutritional analysis per serving (8 servings)

403 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 4 grams protein; 164 milligrams cholesterol; 86 milligrams sodium

The information shown is estimate based on available ingredients and preparation. This should not replace a professional nutritionist’s advice.


  1. Heat oven to 375 degrees. In a bowl set over boiling water, melt the chocolate & butter until nearly completely melted. Take off heat, and whisk until smooth.
  2. In a bowl, whisk the egg yolks, the salt, and half the sugar ( ¼ cup or 50 grams) until thick & pale. Slowly stir in the warm chocolate. Set aside for later.
  3. In a clean bowl, whisk the egg whites & cream of tartar until fluffy. Add the remaining ¼ cup / 50 grams of sugar. Beat until the whites are stiff, but not to the point of being dry.
  4. Into the chocolate batter stir in the chestnut flour & chopped chestnuts. Next, to lighten the mixture, fold in ¼ of the whites. Fold in the remaining whites, and then scrape the batter into an unbuttered 8-in springform pan. Smooth out the top if required.
  5. Bake for approx. 25-30 min, using a toothpick to check the center (cooked if it pulls out almost clean). Place on a rack and cool. Don’t fret if the top sinks or cracks a little, this is normal. Run a knife around edges to help free the cake & remove form. Transfer to a serving plate, or store, covered, at room temp for a maximum of 3 days.
  6. When ready to serve, whip cream with 2 tablespoons sugar until a very soft consistency, and spoon over the top of the cake. Spread quickly with a spatula before sprinkling with cocoa powder or chocolate curls.