• 85ml olive oil
  • 300g 70% dark chocolate, broken into small pieces
  • finely grated zest of 1 small orange
  • ½ tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 a tsp ground star anise (optional)
  • 250g light brown sugar
  • 4 eggs, beaten
  • 70g plain (or rye) flour
  • 1 tbsp brandy (optional)
  • 80g chestnuts, thinly sliced, or use another chopped nut 
  • 40g dried cranberries, or another dried fruit
  • 75g chestnut puree, or use Nutella or a nut butter
  • 40g dried cranberries, or another dried fruit of your choice
  • 1 tbsp honey, or 1 tbsp soft brown sugar


  1. 1

    Preheat the oven to 150°C and line an approx 23cm square tin with paper

  2. 2

    Melt the chocolate in a microwave or a pan over water, stirring until melted and smooth

  3. 3

    While the chocolate is melting, whisk the eggs and sugar together until the mixture is light and fluffy: this is easiest with an electric mixer with a whisk attachment

  4. 4

    Stir the beaten eggs into the chocolate, then add the oil, spices, orange zest, cranberries and flour and gently mix until very smooth and glossy. Stir in the brandy if using. Pour into the prepared tin

  5. 5

    Mix the honey/brown sugar into the chestnut puree. Drizzle the chestnut puree over the mix, then use a skewer or knife tip to gently swirl and marble the chestnut and chocolate mix it through. Sprinkle the chestnuts or nuts over the top

  6. 6

    Bake for 20-25 minutes then remove and leave to cool in the tin, then chill in the fridge for about 1 hour at least

  7. 7

    Cut into pieces with a sharp knife dipped into hot water and cleaned between each cut. Serve cold or at room temperature. It’s also remarkable straight from the freezer, with a coffee.

Nutritional Details

Each serving provides
  • Energy 7859kj 1877kcal 94%
  • Fat 24.0g 34%
  • Saturates 9.5g 48%
  • Sugars 34.0g 38%
  • Salt 0.13g 2%

% of the Reference Intakes

Typical values per 100g: Energy 6661kj/1591kcal

Each serving provides

50.0g carbohydrate 3.1g fibre 6.8g protein

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