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:

 

Suggested for you

Almost-Famous Pumpkin Cheesecake
No Cream {Vegan} Caramel Sauce
Mini Meatloaf Sandwiches with Red Pepper Pesto
Pomegranate Bourbon Cocktail
Wisconsin Beer Brats
Chicken 'n' Peppers
No Bake Peanut Butter Nut Crunch Cookies
Smoked Salmon and Egg Salad Tartines
Dark Shadows Baileys Chocolate Cheesecake Brownies
Maple-Glazed Cinnamon Chip Bars
Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

Popular Recipes
Creamy Baked Chicken Curry with Pasta and Broccoli

Cinnamon Spice and Everything Nice

Italian Sub Sandwich

Simply Scratch

Honey Soy Glazed Pork Tenderloin

She Wears Many Hats

Baked Apples with Granola

Eating Well

Sardine Croquettes (Croquetas De Sardinas)

Foodista