Chocolate Chestnut Log “animalier”.

DI Chiara Maci | 10 Oct 2017 | IN COLLABORAZIONE CON OPEL


A beautiful day trip in Piemonte, a few days ago, discovering the territory where “Chestnut of Cuneo” comes from.

My inspiration for this recipe starts from here (an animalier cake revisited)

A soft and fluffy base of cookie dough wrapping a filling of chestnut and chocolate and covered with a dark chocolate glaze.



For the cookie dough

5 eggs

140g granulated sugar

100g flour 00

1 teaspoon of honey (acacia)

1 vanilla bean

For the filling

Bitter cocoa as much as needed

600g boiled chestnuts

250ml milk

120g sugar

1 vanilla bean

For the covering

250g dark chocolate

1 teaspoon of honey

150ml milk


– First of all, preheat oven to 220c.

– Separate yolks from whites into two bowls. Beat the whites with 50g of sugar until stiff.

– Take the yolks and whisk them with the 90g of sugar left, vanilla and honey, until the mix is bright and foamy.

– Combine the mixes carefully.

– Add flour, previously sifted, stirring gently.

– Lay some baking paper on a baking tray/sheet (dimension about 45 x 35 cm), then spread the dough and put it into the oven for 6-7 minutes, it will have to brown a little.

– Dust the surface with a little granulated sugar, cover with plastic wrap sealing it carefully so that the cooled dough stays moist and elastic. Let it cool down on a surface.

– When cold, take the plastic wrap off and fill it.

For the filling:

– Boil chestnuts and peel them.

– Boil them in milk then, with a vanilla bean pod that you will later take off. Squeeze them a little and add the bitter cocoa and the sugar. Blend to get a creamy mix.

– Let it cool, spread it over the cookie dough and roll it carefully to form the log.

For the covering:

– Chop the dark chocolate.

– Heat milk in a small pot with honey.

– Get the boiling point over



Photo By Giulia Gattiglia
Share this article