It’s (getting) cold outside and the cake and cookie season has started! This cake is deliciously soggy on the inside, moist and just absolutely scrumptious! I first tried it at a friends place and have adapted it a little – here is my version…

See what you need here:


adapted from FOOBY

150g soft butter

80g sugar

1 pack vanilla sugar

1 pinch of salt

4 egg yolks

440g chestnut purée (I used frozen ones, defrosted)

1 tablespoon cocoa powder

100g ground almonds

4 eggs whites

1 pinch salt


Preheat oven to 180°C (air circulation) and line a baking tin.

Mix butter with mixer until soft, add sugar, vanilla sugar, egg yolks and salt until foamy.

Now add cocoa powder, almonds and puréed chestnuts.

In a separate bowl beat egg whites until stiff and add a pinch of salt. Gently fold into the other mix and pour the cake batter into a lined baking tin.

Place in the oven for approx. 1 hour and then remove from the oven and let cool inside the baking tin. Enjoy!