Chocolate & chestnut truffle torte

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• evey

  14 December 2009

  evey commented on this recipe

  Tried this at the weekend.... YUMMIE, will make again & again, but defo needs chilling over night & prehaps a while in the freezer before serving.Recipe very easy to follow, It's a winner

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• Rach

  27 December 2009

  Rach rated this recipe

  

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• Ting Chan

  10 August 2010

  Ting Chan rated this recipe

  

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• clara jane

  05 December 2010

  clara jane rated and commented on this recipe

  

  A huge success - positive comments from all the guests. I chilled it overnight, for a lunch party the following day, and it set perfectly. Definitely a good cook-ahead recipe for a party and I'll be cooking it again.

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• bethanyjane

  17 December 2010

  bethanyjane commented on this recipe

  Doesn't it need sugar?

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• niknac

  20 December 2010

  niknac rated and commented on this recipe

  

  made this for a christmas dinner party - gorgeous! even my fussy dad loved it :)

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• J.A.J

  31 December 2010

  J.A.J commented on this recipe

  what % chocolate would work well?

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• Dawn

  20 January 2011

  Dawn rated this recipe

  

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• sunbird

  10 February 2011

  sunbird rated and commented on this recipe

  

  I used 70% dark chocolate which worked very well - loved by all who ate it - extremely rich - I could only manage one spoon full - you have to be a chocoholic to be able to eat this.

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• Robbo

  27 March 2011

  Robbo rated and commented on this recipe

  

  This was really excellent. Couldn't taste the chestnuts but thats probably a good thing! Will definitely make this again. Everyone loved it, including myself and I don't usually like these types of deserts. Very impressive. Froze it too and ate the second half a month later with friends.

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• wooz

  14 May 2011

  wooz rated and commented on this recipe

  

  I've made this a number of times now, and it's great. Good for a large gathering, as it's very rich, and can cut up into lots more than 10 slices. Good to make ahead and freeze.

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• tracey

  05 September 2011

  tracey commented on this recipe

  this is gorgeous! you have to have it in thin slices because it's mega chocolaty but i keep going back for more!

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• Archaniel

  20 November 2011

  Archaniel rated this recipe

  

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• Archaniel

  20 November 2011

  Archaniel rated this recipe

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• JudyG

  27 December 2011

  JudyG rated and commented on this recipe

  

  This is extremely rich and so you only need thin slices. I personally found it too rich so would not make it again.

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• Pip

  02 January 2012

  Pip rated and commented on this recipe

  

  I have made this recipe on several occasions. Freezes really well. Will be making several for my son's wedding reception in June. Always a hit. I have also made it without the sponge base in individual portions using silicone cases. They can then be popped out of the cases while frozen and quickly defrosted.

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• Salmzyy xx

  05 June 2012

  Salmzyy xx commented on this recipe

  To be quite honest I really didn't like this at all, the recipe had far too many chestnuts for my liking, and quite frankly it wasn't my cup of tea. I'm not trying to be critical of a tying of the sort, but it was really rich and very, almost too moist for my taste. Sorry this doesn't do it for me :(

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• hasselk

  10 December 2012

  hasselk rated and commented on this recipe

  

  It was MEGA delicious and MEGA rich. But.... very soft, almost like mousse to eat with a spoon. How to get it to firm up more? The brandy on the sponge is essential.

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• maceress

  18 December 2012

  maceress rated this recipe

  

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• ingevdh

  26 December 2012

  ingevdh rated and commented on this recipe

  

  I made this the week before Christmas, froze, and defrosted it for Christmas day. I sprinkled 2 tbsp of brandy on the sponge. For the mousse I used 340g of 54% chocolate, and 60g of 74% chocolate. The result was certainly impressive-looking, but I thought the mousse tasted bland. (Sponge base was good.) Would probably benefit from adding some sugar (between 50-100 grams I'm guessing). And maybe some booze? (Grand Marnier, Drambuie, brandy?) Tastes best at room temperature, in my opinion.

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http://www.bbcgoodfood.com/recipes/155632/

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Ingredients

FOR THE SPONGE BASE

• 50g butter , melted, plus a little extra
• 3 eggs
• 85g caster sugar
• 40g plain flour
• 40g cocoa , plus extra for dusting
• 2 tbsp brandy (optional)

FOR THE TRUFFLE TOPPING

• 435g can unsweetened chestnut purée (we used Merchant Gourmet)
• 2 eggs , separated
• 2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
• 600ml pot double cream

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 50 mins

Cook 10 mins

Ingredients

FOR THE SPONGE BASE

• 50g butter , melted, plus a little extra
• 3 eggs
• 85g caster sugar
• 40g plain flour
• 40g cocoa , plus extra for dusting
• 2 tbsp brandy (optional)

FOR THE TRUFFLE TOPPING

• 435g can unsweetened chestnut purée (we used Merchant Gourmet)
• 2 eggs , separated
• 2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
• 600ml pot double cream

704 kcalories, protein 8.0g, carbohydrate 51.0g, fat 54.0 g, saturated fat 29.0g, fibre 3.0g, sugar 37.0g, salt 0.42 g

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