Maronen-Cognac Kuchen - Maître Philippe & Filles

Chestnut cognac cake

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.

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