Chestnut cognac cake

Maronen-Cognac Kuchen | Maître Philippe & Filles

Now it's official: the Christmas season has begun! This also means that from now until January 1st you can eat properly and well without having a bad conscience. We'll kick off this culinary marathon with a truly delicious cake that will put you in a festive Christmas mood in no time at all.

The chestnut and cognac cake with sweet chestnut cream, crunchy Grenoble walnuts, freshly grated lemon zest, melt-in-the-mouth French dark chocolate and a touch of cognac. A gluten-free treat that will cause a real storm of enthusiasm. So, enough excited about the torture, here is the great recipe:


For the decoration:

  • 200 g white couverture
  • 6 cranberries
  • 4-8 leaves of fresh mint
  • 2-3 walnuts


1. We start by mixing the walnuts, chocolate and chestnut cream well.

2. Then we add the chopped butter, the sugar and the eggs. Mix the resulting mixture with a mixer until the butter has mixed with the remaining ingredients.

3. The cake mass is now poured into a greased springform pan lined with baking paper and then baked in a preheated oven at 180 °C.

4. After baking, the cake should cool for about 1 hour and carefully separate the edge from the springform pan with a knife.

5. The cake is now ready for icing and decoration. To do this, we melt the couverture in a water bath and spread it carefully from the middle over the entire cake with a knife. The chocolate now has to cool for another hour .

6. At the end we spread the mint, the cranberries and the walnuts on the cake as shown in the photo. Et voilà!

We wish you bon appétit

As a "wine accompaniment" we recommend a juicy-fruity-dry Espumante from the north of Portugal, from the Minho region: the Espumante Bruto made from 100% Alvarinho from the Domaine "Soalheiro" (sunny place in Portuguese) is a nice fresh and refreshing balance to the sweet heaviness of the cake.

The bottle is available for €17.90, the box of 6 for €100.00.

Click here for the print-friendly PDF version .

Photos and text by Christian Kuhn //


The original recipe comes from the food blog . We modified it slightly for our purposes.

Reading next

Risotto mit Maronen, Roquefort und Salbei | Maître Philippe & Filles
Stichelton-Membrillo Quiche | Maître Philippe & Filles

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Germany and Austria
with UPS and DHL
Click and collect in Berlin


We know our way around and would be happy to advise you... ☎︎ 030 88683610


through SSL encryption
All common payment methods.


No waiting time, safe packaging, fast shipping