Chestnut Chocolate Torte
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A delicate but fudgy flourless cake.
Serves:6
Ingredients
Chesnut Puree
- 420 g peeled chestnuts
- 50-100 ml milk or plant milk
- 1 tsp pure vanilla paste
Torte
- 420 g chestnut puree
- 6 eggs (separated)
- 70 g soft brown sugar
- 115 g good quality dark chocolate (min 60% cocoa solids)
- 1 tbsp brandy (I used apple) or expresso coffee you could use orange liquer, rum etc
- 125 g butter chopped into small cubes
- pinch salt
Instructions
- Pre-heat the oven to 180°. Grease and dust a 22 cm cake tin with flour.
- Pour the milk over the chestnuts until they are just covered. Simmer the chestnuts and vanilla until the milk is just absorbed and they are soft enough to puree. Keep an eye on them and dont let it burn or stick.
- Puree the chestnuts with a stick blender, add the butter, let it dissolve and mix until smooth.
- Melt the chocolate in heatproof bowl in the pre-heating oven, when soft stir into the chestnut puree adding the brandy and vanilla extract. Stir until smooth and well incorporated and leave to cool.
- Add a pinch of salt and beat the egg whites into soft peaks - not too stiff but still slighly moist.
- Beat the egg yolks and sugar; incorporate into the cooled chestnut mixture together with a spoonful of the egg whites to soften.
- Carefully fold in the rest of the egg white. You need to make sure it is evenly incorporated without losing the air.
- Pour into the cake tin and cook in the middle of the oven for 20-25 minutes.
- The knife should come out NOT quite clean!
- Decorate with powdered sugar and pomegranate seeds or your own decoration.
Notes
I have cooked this torte replacing the vanilla with ground cardamon. I think chilli would also work really well. You could also use rum or Grand Marnier.
I had notes on this recipe under flourless cakes, of which I had several recipes but this version is inspired and adapted from Nigella Lawson's recipe from the book, How to be a Domestic Goddess.
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