Chestnut truffle cake

Chestnut truffle cake

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(7 ratings)

Prep 30 mins, plus 24 hrs chilling

More effort

Serves 6 - 8
This rich, gluten-free cake makes a perfect dinner-party dessert

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal525
  • fat29g
  • saturates17g
  • carbs64g
  • sugars44g
  • fibre0g
  • protein4g
  • salt0.36g
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  • 400g cooked chestnut



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 100g caster sugar
  • 100g butter, chopped into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark chocolate, minimum 70% cocoa solids, broken into pieces
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 2 tbsp cognac

For the topping

  • 100g dark chocolate, minimum 70% cocoa solids
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp single cream, plus extra to serve
  • icing sugar, to decorate


  1. Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.

  2. Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.

  3. To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

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Comments, questions and tips

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23rd Nov, 2015
Can you tell me how to cook the chestnuts? Are they roasted or boiled? Thank you :-D
3rd Nov, 2012
International cream definitions are here: - so single cream is somewhere between half-and-half and light cream. Caster sugar is a finer form of granulated sugar. It's still visible as crystals but should fit through a sieve. I don't know whether you can get it over there (though I'd be surprised if you couldn't), but you can make caster sugar by putting granulated sugar in a liquidiser for a bit. Icing sugar is used to make icing (!) - probably powdered, but it's only used here to provide the dust you can see in the picture
31st Dec, 2016
A liquidizer is a blender. I use light cream when I see single cream in a recipe.
31st Oct, 2012
Please someone translate caster sugar and single cream into American English for me. I'm assuming icing sugar is powdered sugar, but if I'm wrong, somebody please correct me.
28th Jul, 2012
I found this to be rich enough without the added chocolate topping - a bit of cream and chocolate shavings were great. With one nut allergy sufferer in the family, I found an adequate substitute for the chestnuts in a tin of red kidney beans. Sounds weird but - worked.
24th May, 2012
This was really good, slightly rich for me, but dinner guests thought it was wonderful. Covered the top with white chocolate which was served with black cherries in Kirsch and creme fraiche. Only a small portion was needed.
28th Dec, 2011
I made this and it was absolutely delicious and such an easy recipe...although it didn't turn out quite as firm as the picture above depicts, it was a little more mousse like, but still lovely! Pictures of my attempts can be seem here !
11th Dec, 2011
Does anyone know if you can freeze this - thanks
6th Dec, 2011
Very late to respond to Malibu's query - but NO don't even think about using chestnut flour as this dessert is not cooked - you wouldn't want to eat uncooked flour in a dessert! I used a tin of chestnut puree, it is in fridge setting ow , in 6 individual dishes, which I am then going to top with the melted choc/butter. I didn't use cognac (trying to keep costs down as I am making this for my village market stall) but more milk.
29th Nov, 2010
I used canned chestnuts puree.


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