Chocolate & Chestnut Torte
A decadent torte so rich you’ll only need a little slice! To be extra indulgent, serve the torte with a drizzle of Bailey's Irish cream. A perfect dessert for festive entertaining. Recipe by Penny Zako.
Ingredients
3 medium-sized eggs
40g plain flour
40g cocoa powder
50g melted butter
85g caster sugar
2 tbsp. brandy
For the torte filling:
435g chestnut puree
2 eggs, separated
400g melted plain chocolate
600ml double cream
(Serves 6-8 people)
Method
- To make the sponge, grease and line a 25 cm springform tin. Whisk 3 eggs with the caster sugar, until pale and thick.
- Sift in the plain flour and cocoa powder; then fold in the melted butter.
- Pour into the tin and bake for 10 minutes until risen and firm. Leave to cool in the tin before adding the filling.
- For the torte filling, beat the chestnut puree with 2 egg yolks to a smooth consistency.
- Then mix 400g melted plain chocolate with 300ml of double cream and beat into the chestnut mixture.
- In separate bowls whisk the egg whites to form soft peaks and whip 300ml double cream.
- Fold the cream into the chocolate mixture, followed by the whisked egg whites.
- Drizzle 2 tbsp. brandy over the sponge and then top with the chocolate mixture.
- Level the top and chill overnight.
- To serve, remove from the tin and simply dust with icing sugar or more cocoa powder.
AGA Cookery Demonstrations
This recipe was produced Penny Zako as part of our online AGA cookery demonstrations. Our next event with Penny Zako is on Saturday 10th December 10am via Zoom. To book your place, please contact us here or email info@edwardsandgodding.co.uk
