Chocolate and Chestnut Torte
This chocolate and chestnut torte strikes a perfect balance of flavours. The rich, dark chocolate pairs seamlessly with the sweet, nutty chestnut puree, while the cinnamon-scented hazelnut and pecan base add a satisfying, warming crunch. It's perfect for anyone looking to enjoy a sophisticated dessert with a nutty twist.
Servings: 12 servings
Calories: 567kcal
Equipment
- 1 small bowl
- 1 high speed blender
Ingredients
For the base
- 100 g hazelnuts toasted
- 100 g pecans
- 75 g unsalted butter melted
- 2 tbsp cocoa powder
- 50 g soft brown sugar
- 1 tsp ground cinnamon
Topping
- 250 g dark chocolate
- 100 g caster sugar
- 150 g unsalted butter
- 2 tbsp brandy
- 400 g tin chestnut puree
- 2 clementines juice only
- 1/2 tsp vanilla extract
- 250 ml double cream whipped
- 1 tbsp cocoa powder to dust
Instructions
- Grind 100 g hazelnuts, toasted and 100 g pecans in a food processor or high-speed blender until coarse.
- Mix with 75 g unsalted butter, melted, 2 tbsp cocoa powder, 50 g soft brown sugar and 1 tsp ground cinnamon and press into a 9-inch/25 cm springform cake tin. Chill.
- Melt 250 g dark chocolate in a bowl suspended over a pan of barely simmering water.
- Beat 100 g caster sugar and 150 g unsalted butter together until creamy.
- Add 2 tbsp brandy, 400 g tin chestnut puree, juice of 2 clementines and 1/2 tsp vanilla extract and beat again.
- Fold in the melted chocolate and then 250 ml double cream, whipped.
- Pour over the base and chill for at least 2 hours.
- Dust with 1 tbsp cocoa powder or decorate with toasted pecans and serve at room temperature.
Nutrition
Calories: 567kcal | Carbohydrates: 42g | Protein: 5g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 14mg | Potassium: 460mg | Fiber: 4g | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 4mg