Chocolate and Chestnut Torte

add to your favouritesClick to add
Chocolate and Chestnut Torte
to your Favourites...Add Chocolate and Chestnut Torte to Favourites

This velvety, mousse like cake is both very light and yet fudgy at the same time when fresh. It goes brilliantly with whipped double cream and soft fruits. Also, because this is a flourless cake, it is great for people with a wheat and/or gluten intolerance.

Ingredients

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 8 - 10

Method

  1. Heat the oven to 170°c.
  2. Place the chestnuts into a saucepan with the milk and bring it up to a boil. When the milk begins to bubble, remove the pan from the heat and set aside. the cooked chestnuts and milk in a pan
  3. Using a hand blender or food processor, blend the milk and chestnuts to a purée, don't worry if there are any lumps left. the pureed chestnuts
  4. Place the soft butter and caster sugar into a bowl and using a hand whisk or a stand mixer, beat the mixture until light and creamy. the creamed butter and sugar
  5. Crack the eggs into a jug and slightly beat them with a folk to break them up. Pour the egg mixture a bit at a time into the butter mixture whilst beating to incorporate them. If they split this does not matter. the butter and sugar with the eggs
  6. Melt the chocolate either in the microwave on low power or in a bowl over a pan of gently simmering water, then pour the melted chocolate and the chestnut purée into the creamed butter and egg mixture. Add in the ground almonds and mix it all together with a spatula so its smooth. adding in the chocolate
  7. Grease a 25cm springform cake tin and line the bottom with greaseproof paper. Pour the cake batter into the tin and place it into the oven on a flat metal tray, bake for 30 minutes. the finished torte batter
  8. After the baking time, the cake will still be wobbly in the middle, this is fine. It will set when it has cooled and don't be alarmed when the middle collapses and cracks spectacularly, its supposed to. Leave the cake in the tin until it has completely cooled. the torte dusted with cocao powder
  9. Serve, we suggest dusting the top of the torte with cocoa powder and serving with some whipped double cream on the side. a slice of the finished chocolate and chestnut torte
Back to top

Useful Information

Can it be frozen? Yes, for up to 1 month.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 1 week.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page