Chocolate cake à la crème de marron (chestnut cream)

For chestnut cream and chocolate lovers, this is the business! This cake, so popular with my family and friends, is rich in chocolate flavour with an underlying taste of chestnut vanilla cream. Pure satisfaction.

Perfect for any occasions, I baked it for my husband’s birthday today!

435 grs tin sweetened chestnut purée (available in most supermarkets)
140 ml double cream or crème fraîche
50 grs butter (softened)
5 egg whites
80 grs caster sugar
300 grs dark chocolate , melted
6 tbsp plain flour

Pre-heat oven to 150C

Mix the chestnut puree with the double cream/crème fraîche and butter. Melt until smooth. Whisk the egg whites in a bowl and gradually add the caster sugar (when the egg whites start becoming firm) to make a meringue mixture.
Mix the chestnut mixture with the chocolate and flour and fold in the meringue mix. Spoon into a lined caked tin (24cm approx.) and bake for 50 minutes. Let the cake set at least 1 hour. I usually bake it well in advance so it becomes like ‘velvet’ in texture by the time I serve it. Serve with whipped cream.

23 thoughts on “Chocolate cake à la crème de marron (chestnut cream)

  1. I made this cake yesterday on a grey and rainy day in Normandy, it was delicious and a huge hit with all the family including the kids who are big chestnut cream fans. I made a British custard to accompany it but it’s actually lovely without. Wondering though how to make whipped cream, is it just crème fraîche? Please keep the recipes coming…..

    1. Dear Elizabeth, I am so happy you and your family liked this cake – we love it! For the whipped cream, I buy Elle & Vire ‘Crème fleurette de Normandie’ entière 33cl sold in the fresh dairy section of supermarkets. It’s my favourite. I use an electric whisk to obtain a chantilly/whipped cream. It takes about 5-8 minutes to obtain a good whipped cream – make sure the cream is cold. You can add sugar if you wish, and vanilla. I like it plain. Enjoy!

  2. Hi Mimi,

    this cake looks amazing!! It seems the chestnut puree gives the cake that little extra “something”.. 🙂

    But I live in Norway, and I have absolutely no way of getting hold of that ingredient.. Is there anything I can substitute it with? Or do you have a suggestion on how to make chestnut puree myself?

    thank you, I LOVE your beautiful blog 🙂

    1. *I have absolutely no way of getting hold of that ingredient – by tomorrow 😉 otherwise I suppose I could order it online..

  3. Bonsoir Marianne! You could make a purée with chestnuts, add a bit of sugar (to your liking) and vanilla extract. I love the nutty taste it give sto this rich chocolate cake. Make sure to leave it to cool completely before eating. I also enjoy this cake cold (just leave it in the fridge for an hour or thwo) – the cake will get thick and dense. Enjoy! Mimi

  4. this sounds delicious… I am currently in the process of making the Persian Love cake… ( cooling down!!) Cannot wait to taste!!! In Sydney, I tried something similar.Instead of strawberries, the patisserie used watermelon slices.. just devine on a hot day..! thanks for the beautiful blog…lina

  5. Mimi, i cannot seem to find a sweetened chestnut puree in the USA market : ( would you recommend a substitute?
    Thank you so much, you have inspired me and i love your food blog. Hugs and kisses from a big fan in San Diego, California USA!

  6. I am an expat living in China and I have inherited two jars of Menz & Gasser, Prima Fruitta, Crema di Marroni. I believe it is a german brand of sorts. I am going to try and use it to make this cake. I will let you know how it turns out.

  7. I love your lovely pictures and recipies. Just moved to France – and tried my first of your recipies, a classic quiche lorraine. I wanted to bake something with creme marron and then I found this recipie – parfait! I am just wondering what kind of double cream or crème fraîche you use, the Elle & Vire which you mentioned in an earlier reply?
    Merci et bonne journée!

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  9. I would like to try your wonderful recipe of the chestnut cake, will I be able to get
    10 servings out of this cake.

    thanking you


  10. Very nice! I’ve tried with puree de marrons and it also turned well. I’ve added vanilla paste to the batter since the puree de marrons has no vanilla. A great a different flavour from other chocolate cakes.

  11. Hi Mimi,

    I am very happy that I have found your blog. I like your recipes, photos…and this cake looks amazing. I would like to bake it for my daughters birthday next week. Please, will the cake be velvet in texture, still “soft and fresh” if I bake it one day in advance, I mean one day before her birthday. Thank you Miriama

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