Chocolate and Chestnut Torte

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Chocolate and Chestnut Torte

Ingredients

For the sponge base
50g butter, melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa, plus extra for dusting
2 tbsp. brandy (optional)

For the truffle topping
435g can unsweetened chestnut purée
2 eggs, separated
2 x 200g/7oz bars plain chocolate, broken (don't use one with a very high cocoa content)
600ml pot double cream

Method

Pre heat your oven to 200C/180C fan/gas 6.

Grease a 25cm spring-form tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.

Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 minutes until risen and firm to the touch. Cool in the tin.

Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.

Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hours or overnight until firm. Can be kept in the fridge for  up to 2 days, or freeze for up to two months 2 months. Thaw overnight in the fridge.

To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Products Used

MasterClass Non-Stick 25cm Loose Base Spring Form Cake Pan
Paul Hollywood 29cm Stoneware Mixing Bowl
MasterClass 31cm Aerating Ball Whisk
KitchenCraft Tinned 16cm Conical Sieve