Chestnut chocolate cake

The unique taste of chestnut, cocoa, peanuts and almonds

I made this chestnut chocolate cake for my girlfriend. She 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.

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 cake?).

A cut chestnut chocolate cake
Chestnut chocolate cake

A heart-shaped cake says ‘I miss you’

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 little bit of the enchantment of the cakes which I’ve made for her but which she will actually unfortunately never taste, except when she comes to visit me.

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

All of my favourite ingredients in one chestnut chocolate cake

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

A piece of chestnut chocolate cake
A piece of chestnut chocolate cake
Chestnut chocolate cake

Chestnut chocolate cake

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 1 hour 18 minutes
Servings 6 people



  • 5 thick medjool dates
  • 50 grams chestnut flour

Chocolate layer

  • 3 tbsp cocoa
  • 1 handful almonds
  • 3 tbsp unscented coconut oil
  • 50 grams almond flour
  • 3 tbsp peanut butter 100% peanut
  • 5 tbsp xylitol

Chestnut almond layer

  • 40 grams chestnut flour
  • a bit of almond milk
  • 1 tbsp xylitol
  • 3 grams agar agar



  • Mix the dates and the chestnut flour in a blender to a sticky mass and press into your springform.

Chocolate layer

  • Mix the almonds in your blender/mixer to medium-sized pieaces and set apart for the moment.
  • 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.
  • Add ingredients to taste in case needed. Then pour/press the mixture onto your base.

Chestnut almond layer

  • 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.
  • 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, cook. Passionate about natural food, languages, cycling and travels.

1 reply

One thought on “Chestnut chocolate cake”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating