Indulge yourself with this easy-make cake. This chocolate recipe requires overnight chilling, so it's a perfect weekend dessert.
Ingredients
- 300g cooked chestnuts, such as Merchant Gourmet
- 300g bitter dark chocolate (at least 70% cocoa solids)
- 250g unsalted butter, softened
- 200g golden icing sugar, plus extra to dust
- Cocoa powder, to dust
Method
- 1. Put the chestnuts in a food processor and whizz to finely grind. Set aside. Lightly wet a 900g loaf tin or 20cm round cake tin with a little water, then line with cling film, smoothing out any creases.
- 2. Melt the chocolate in a bowl set over a pan of simmering water – don’t let the water touch the bowl. Stir it as little as possible, as it is easy to overwork very dark chocolate. Remove from heat and set aside.
- 3. In a separate bowl, beat the butter and sugar until pale and fluffy. Add the melted chocolate and the chestnuts to this mix and stir to combine. Pour into the loaf or cake tin. Set in the fridge overnight.
- 4. To cut the torte, invert onto a plate and remove the cling film. Dust with icing sugar and cocoa to serve. Dip the knife in hot water between slices.
Nutritional info
Per serving (based on 10): 484kcals, 33.5g fat (19.3g saturated), 3g protein, 46g carbs, 31.3g sugar, trace salt
Chef's tip
This couldn’t be easier, especially if you use vacuum-packed chestnuts. It is rich and slightly sweeter than some chocolate desserts.
Wine Recommendation
A luxurious, toffee-scented Australian sweet wine – try a Liqueur Muscat from Rutherglen.