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

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 8g, carbohydrate 51g, fat 54 g, saturated fat 29g, fibre 3g, sugar 37g, salt 0.42 g

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