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

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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