Gluten Free Chocolate and Chestnut Gateau


  • CAKE
  • 4 eggs
  • 200g icing sugar
  • 1 tsp vanilla extract
  • 80g FREEE Buckwheat Flour
  • 200g granulated sugar
  • 150ml water
  • 200g cooked skinned chestnuts
  • 250ml double cream
  • 50g white chocolate, grated
  • 2 tbsp caster sugar
  • 200g plain chocolate
  • 15g butter
  • 1 tbsp icing sugar
  • edible gold dust



  1. Line two 20cm/8” round, loose base, cake tins with parchment and oil the sides. Pre-heat the oven.
  2. Separate the eggs into two bowls.
  3. Beat the whites until stiff then add the sugar, a spoon at a time, while beating.
  4. Add the vanilla to the egg yolks and beat until they thicken slightly.
  5. Gently fold the egg yolks into the egg whites with a metal spoon.
  6. Sieve the flour into the bowl and fold in with the spoon.
  7. Divide the mixture between the prepared tins and smooth the tops.
  8. Bake for 55 - 60 minutes.
  9. Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.
  10. Remove the parchment and leave to cool.

Icing and topping

  1. Put the sugar and water into a saucepan over a medium heat and stir until dissolved.
  2. Add the chestnuts and simmer very gently for 25 minutes.
  3. Leave the candied chestnuts in the syrup to cool. When cold drain the chestnuts.
  4. For the filling pour half the cream into a bowl and beat until just thick. Add the grated white chocolate and stir to combine.
  5. Spread this over one cold cake layer and place the other layer on top.
  6. To make the topping put the remaining cream and sugar into the saucepan and stir over medium heat until about to boil.
  7. Remove the pan from the heat, add the plain chocolate and butter and stir to combine.
  8. Allow to cool, stirring regularly, until the topping starts to thicken a little.
  9. Spread over the top and sides of the cake and leave to set.
  10. Lightly sieve icing sugar over the cake, press the candied chestnuts onto top and brush a little gold dust onto each chestnut.