Chocolate Chestnut Torte Recipes

CHOCOLATE & CHESTNUT TRUFFLE TORTE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform 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 mins 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 hrs or overnight until firm. Chill for 2 days, or freeze for 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.

NO-FLOUR CHOCOLATE CHESTNUT TORTE

Steps:

• Note: Available in larger supermarkets, ethnic stores and European groceries.
• Chestnut puree and chestnut cream are usually imported from France.
• Either product will work well in this recipe.
• Preheat oven to 350 degrees F.
• Line a 9 or 10-inch springform pan with a circle of baking parchment.
• Cake: Prepare melted chocolate.
• Set aside and allow to cool to room temperature.
• Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
• Add vanilla, egg yolks and melted chocolate.
• Blend well.
• In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
• Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
• Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
• Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45 minutes.
• Cake rises somewhat and looks dry and slightly cracked on top when done.
• Middle should be soft but firm.
• Cool in pan for 20 minutes, then remove to a wire.
• rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
• Remove from heat and stir briskly, using a wire.
• whisk, until all of the chocolate melts.
• Invert cake on a wire cake rack placed on a cookie sheet.
• Pour glaze over cake, using a metal spatula to spread.
• Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.

CHOCOLATE CHESTNUT TORTE

Steps:

• Make the torte:
• Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
• Make the glaze and garnish:
• Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the torte:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
• Serve the torte with the whipped cream.