To end the Christmas meal prepared by our friend Àngels Pallàs at We Love Cooking, nothing better than a very easy-to-make Christmas cake that will surprise our guests.


  • 200 g of cooked chestnuts, peeled and chopped (they can be walnuts, hazelnuts or other dried fruits)
  • 250 ml of milk
  • a pinch of salt
  • 50g brown sugar
  • 3 egg yolks
  • 1 tbsp cornstarch
  • 30g of butter
  • 60g high cocoa content chocolate
  • 350 cc of whipping cream
  • A packet of chocolate chip cookies


  1. We grease a round mold with oil and put it on top of the tray that we want to take to the table. I advise you to put the lower part of the mold upwards to avoid the burr that some molds have to adjust the base. This way we can remove the mold more easily.
  2. We dissolve the cornstarch with a little milk in a container and add the yolks and two tablespoons of sugar and mix well. Put the mixture in a saucepan .
  3. In another saucepan , bring the milk to a boil, the chopped toasted chestnuts, a pinch of salt and three tablespoons of brown sugar. We are mixing occasionally until it reaches a boil. When it has boiled three or four minutes we remove it.
  4. Slowly add the milk with the chestnuts to the first saucepan and cook the mixture without stopping stirring for three or four minutes. The mixture will thicken as the chestnut is a starch that we add to the cornstarch itself.
  5. We divide the mixture into two containers in equal parts by eye. In one part (the one that we have left smaller), add the chocolate chopped into small parts and mix well (it will melt due to the temperature of the mixture). Let cool a bit.
  6. With the help of a few rods, we mount the milk cream to a soft point and add it in equal parts to the two containers and mix gently. It is important that the mixture is not too hot so that the whipped cream does not dissolve completely.
  7. We put part of the chocolate cookies at the bottom of the mold making a base and cover with the mixture where we have put the chocolate. We make a second layer with the rest of the cookies and cover with the cream without chocolate.
  8. Cover the mold with plastic wrap and leave it in the fridge for at least three or four hours.
  9. Unmold the cake and decorate it with a little cream on top (we can help with the bottom of a spoon). Add a little grated chocolate on top of the cream. It is served cold.

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