150ml Coole Swan

250g Dark Chocolate

250g Unsalted Butter

250g Cooked Chestnuts

100ml Milk

4 Eggs

125g Caster Sugar


Chocolate Frosting

25ml Coole Swan

200g Dark Chocolate 55% (chopped)

80ml Single Cream

Chestnuts to garnish



Preheat your oven to 170C. Grease and line a 9” loose bottom cake tin. Set aside.

In a medium bowl over a pot of gently simmering water, melt the chocolate and butter.

In a separate pot heat the chestnuts with the milk until warm. Place in a blender with the Coole Swan and blitz until smooth.

Separate your eggs and whisk the yolks with half the sugar and add this to the melted chocolate mixture, add the chestnut purée to this.

In a clean dry bowl, whisk the egg whites with the remaining sugar until thick and glossy.

Fold this into the above mixture and transfer into the tin and bake in the centre of the oven for 25-30 minutes until its set and has a slight wobble.

When the cake is cooling in the tin, we’ll make the frosting, very simply, heat the cream and Coole Swan in a pot and once hot, pour over the chopped chocolate and set aside until the chocolate is melted. Whisk until smooth.

Remove the cake from the tin a cover with the Coole Swan frosting, top with chestnuts and serve!