Chocolate & chestnut truffle torte
Ingredients
- Step 1 50g butter , melted, plus a little extra
- Step 2 3 eggs
- Step 3 85g caster sugar
- Step 4 40g plain flour
- Step 5 40g cocoa , plus extra for dusting
- Step 6 2 tbsp brandy (optional)
- Step 7 435g can unsweetened chestnut purée (we used Merchant Gourmet)
- Step 8 2 eggs , separated
- Step 9 2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
- Step 10 600ml pot double cream
Calories: 704
Carbohydrate: 51 g
Protein: 8 g
Fat: 54 g
Cook time: 360 minutes
Prep time: 50 minutes
Total time: 410 minutes
Servings: 10
TAGS
Dessert
Treat
British
Josh Eagleton
800 kcal or less
Brandy
Chestnut purée
Chocolate dessert
chocolate
Christmas dessert
Christmas treat
Cocoa
Festive
For a crowd
Good Food
Indulgent
Over an hour
party
Plain chocolate
Pudding
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.
- Step 4 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.
- Step 5 To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.