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Chocolate Chestnut Squares | Patisserie Makes Perfect

Chocolate Chestnut Squares

Christophe Felder
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 16


  • ***Cake***
  • 150 g Dark Chocolate 70% Cocoa
  • 100 g Unsalted Butter
  • 100 g Caster Sugar
  • 2 Eggs
  • 40 g Plain Flour sifted
  • 2 Tbsp Instant Coffee Granules
  • 50 g Hazelnuts chopped
  • ***Topping***
  • 100 g Chestnut Spread
  • 1 Tbsp flavourless oil
  • 100 g Dark Chocolate 70% Cocoa


  • Preheat the oven to 160C Fan/180C, and grease and line a 23cm square cake tin.
  • Melt the chocolate and butter together in a pan over a low heat, making sure they don't burn at all.
  • Mix the eggs and caster sugar together until they are light and combined, add the coffee and mix evenly.
  • Add the melted chocolate and butter to the egg mixture and stir to combine.
  • Sift in the flour and fold gently making sure all of the flour is mixed in, add the hazelnuts, give it a final stir and place it all in the prepared pan and back for 20 minutes or until a toothpick comes out clean when inserted into the cake.
  • Leave the cake to cool in the tin, when the cake is completely cool, peel off the greaseproof paper and stand the cake on a board or cake rack.
  • Spread the chestnut spread over the top of the cake in a thin even layer.
  • Take the chocolate and put in it a bowl and stand it over a pan of barely simmering water.
  • Melt the chocolate, but don't let it get too hot, stir in the oil until the two have mixed together.
  • Take the chocolate mix and pour it over the top of the cake, spread it thinly with a knife and then place the cake in the fridge for around 15mins for the chocolate to set, so that the cake can be cut.
  • When the chocolate topping has set, trim the edge of the cake and then cut it neatly into 16 squares.