Chocolate & chestnut truffle torte

Chocolate & chestnut truffle torte is a dessert that serves 10. For $1.21 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 30g of fat, and a total of 429 calories. Head to the store and pick up brandy, sugar, double cream, and a few other things to make it today. This recipe from BBC Good Food has 203 fans. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 6 hours. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Italian Chocolate-Chestnut Torte, Chocolate Truffle Torte, and Bitter Chocolate And Rendelsham Forest Chestnut Truffle Cake.

Servings: 10

Preparation duration: 50 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tbsp brandy (optional)

50g butter, melted, plus a little extra

435g can unsweetened chestnut purée (we used Merchant Gourmet)

2 x 200g 7oz bars plain chocolate, broken (don't use one with a very high cocoa content)

600ml pot double cream

2 eggs, separated

40g plain flour

85g caster sugar

Equipment:

baking paper

oven

whisk

frying pan

bowl

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Grease a 25cm springform tin, then linethe base and sides with baking paper.Whisk eggs and sugar until pale and thick.Sift the flour and cocoa together ontothe mixture, then gently fold in, followedby the butter. Pour into the tin, ease tothe edges, then bake for 8-10 mins untilrisen and firm to the touch. Cool in the tin.Meanwhile, beat the chestnut puréeand egg yolks until as smooth aspossible. Melt the chocolate in a bowlover a pan of simmering water with halfthe cream. Remove from the heat,then beat into the chestnut mixture.Whisk the egg whites until stiff. In aseparate bowl, whip the remainingcream until it holds its shape. Fold intothe chocolate mixture, then carefully foldin the egg whites. Drizzle the brandy, ifusing, over the sponge base, then pourthe chocolate mix on top. Level thesurface and chill for 5 hrs or overnightuntil firm. Chill for 2 days, or freeze for2 months. Thaw overnight in the fridge.To serve, carefully remove from the tin,strip off the paper and slide onto a cakestand. Dust heavily with cocoa.

 

Step by step:


1. Heat oven to 200C/180C fan/gas 6.Grease a 25cm springform tin, then linethe base and sides with baking paper.

2. Whisk eggs and sugar until pale and thick.Sift the flour and cocoa together ontothe mixture, then gently fold in, followedby the butter.

3. Pour into the tin, ease tothe edges, then bake for 8-10 mins untilrisen and firm to the touch. Cool in the tin.Meanwhile, beat the chestnut puréeand egg yolks until as smooth aspossible. Melt the chocolate in a bowlover a pan of simmering water with halfthe cream.

4. Remove from the heat,then beat into the chestnut mixture.

5. Whisk the egg whites until stiff. In aseparate bowl, whip the remainingcream until it holds its shape. Fold intothe chocolate mixture, then carefully foldin the egg whites.

6. Drizzle the brandy, ifusing, over the sponge base, then pourthe chocolate mix on top. Level thesurface and chill for 5 hrs or overnightuntil firm. Chill for 2 days, or freeze for2 months. Thaw overnight in the fridge.To serve, carefully remove from the tin,strip off the paper and slide onto a cakestand. Dust heavily with cocoa.


Nutrition Information:

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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