Chestnut and chocolate torte
- November 2004
- Serves 12
- Takes 30 minutes to make, plus overnight chilling
This easy chocolate recipe requires overnight chilling, so it’s a perfect make-ahead dessert for a dinner party or special occasion.
Need something quicker? This Amaretto chocolate torte can be made and eaten on the same day.
- 33.5g (19.3g saturated)
- 46g (31.3g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
This couldn’t be easier, especially if you use vacuum-packed chestnuts. It is rich and slightly sweeter than some chocolate desserts.
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