Chestnut chocolate cake
The unique taste of chestnut, cocoa, peanuts and almonds

My girlfriend lives quite far away from me so a little while ago I bought a small heart-shaped baking form in order to show her every now and again how much I miss her.

By chance, she’s also been asking me more and more often lately when I will post another recipe (what she really means is: when will you finally make me another heart-shaped cake?).

Chestnut chocolate cake
Chestnut chocolate cake

In any case apparently she’s quite happy with my recipes and by pouring my cakes into this lovely shape at least I’m able to send her a tad bit of the enchantment of the cakes which I’ve made for her but which she will actually unfortunately never taste…

I can wholeheartedly recommend anyone to buy a nice heart-shaped springform, as it’s simply much nicer to give your cake an exciting shape than to make the standard round one.

To further express my hardship (and to eat the pain away somewhat) I’ve decided to put all of my favourite ingredients into this cake, like chestnut flour, cocoa, peanut butter, almond flour, almonds, almond milk, coconut oil, xylitol and dates. There are all things that I can endlessly keep putting into my mouth and which are all rather good for healthy (and for the longing heart).

Chestnut chocolate cake
Chestnut chocolate cake
Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Ingredients
Base
Chocolate layer
Chestnut almond layer
Servings: people
Instructions
Base
  1. Mix the dates and the chestnut flour in a blender to a sticky mass and press into your springform.
Chocolate layer
  1. Mix the almonds in your blender/mixer to medium-sized pieaces and set apart for the moment.
  2. Melt the coconut oil and mix with the other ingredients to a smooth mass. Then add the almonds and distribute these evenly over your mixture.
  3. Add ingredients to taste in case needed. Then pour/press the mixture onto your base.
Chestnut almond layer
  1. Mix the chestnut flour in a cup or blender/mixer with the almond milk and xylitol. Heat and when boiling add the agar. Let it boil for about 2 minutes while continuously stirring.
  2. Pour the layer onto the rest of the cake and set in the fridge to stiffen up for an hour or so.

Author: Jonathan

Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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Kasia
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love it!

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