Chocolate and chestnut soufflé cake

Lindsey Bareham

Dark chocolate and chestnut purée is a subtle marriage made in heaven. In this cake-cum-flan, the texture is pure angel food and incredibly rich. It is best eaten warm when the soufflé has settled and firmed but remains light and luscious.

Cooking time

40 minutes




  • 125g/5oz butter plus an extra lump 
  • Flour for dusting 
  • 125g/5oz dark chocolate (as before) 
  • 225g/9oz chestnut purée 
  • 100ml/4fl oz milk 
  • 2 large eggs 
  • 75g/3oz caster sugar 
  • Cocoa for dusting 
  • Crème fraîche to serve


  • Heat the oven to 325F/170C/gas mark 3. 
  • Use the extra lump of butter to smear lavishly a 20cm/8in non-stick flan tin with a collar (removable base). 
  • Dust with flour and place on a baking sheet. 
  • Place the chocolate and butter in a pan and gently melt and mix. 
  • Heat the chestnut pure with the milk, stirring until smooth.
  • Separate the eggs and beat the yolk with the sugar until pale and smooth. 
  • Stir the chocolate mixture into the egg and sugar, stirring into a smooth batter. 
  • Whisk the egg whites stiff and use a metal spoon to fold them into the batter. 
  • Pour into the flan tin and bake for 25 minutes or until the cake is puffed and probably cracked but with a slight wobble in the middle.
  • Rest before removing the collar. Dust with sieved cocoa and serve with crème fraîche.

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