Chocolate, chestnut and sherry cake

Serves: 4-6 | Preparation Time: 15 min


  • 150g dark cooking chocolate
  • 75g unsalted butter
  • 125ml Pedro Ximenez fino sherry, or if unavailable use a dry sherry
  • 6 medium eggs, separated
  • 150g castor sugar
  • ½ cup finley chopped and mashed chestnuts
  • 70g hazelnuts, toasted, skinned (rub off with a cloth) and coarsely chopped
  • 50g self-raising flour, sifted
  • 55g cocoa powder
  • Preheat oven to 180C (170C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper.


Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Leave to cool.