Chocolate chestnut torte
A rich, indulgent cake that's ideal for festive entertaining served with a drop of cream
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 15 minutes
- Heat oven to 150C/fan 130C/gas 2. Mix the chestnut puree with the double cream and butter. Melt until smooth - use a potato masher to get rid of lumps.
- Whisk the egg whites in a clean bowl with the golden caster sugar to make a meringue mixture.
- Mix the chestnut mixture with the chocolate and flour and fold in the meringue mix. Spoon into a lined 20cm loose-bottomed tin and bake for 55 minutes.
Per serving
650 kcalories, protein 7g, carbohydrate 76.3g, fat 37.3 g, saturated fat 21.3g, fibre 3.5g, salt 0.52 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/170604/
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Ingredients
- 1 x 435g tin chestnut purée
- 142ml pot double cream
- 50g butter
- 5 egg whites
- 125g golden caster sugar
- 400g dark chocolate , melted
- 6 tbsp plain flour
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Simply delectable over ice and the perfect end to your Christmas meal. Or, why not wrap a bottle up and give it to a friend
13
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 15 minutes
Ingredients
- 1 x 435g tin chestnut purée
- 142ml pot double cream
- 50g butter
- 5 egg whites
- 125g golden caster sugar
- 400g dark chocolate , melted
- 6 tbsp plain flour
Per serving
650 kcalories, protein 7g, carbohydrate 76.3g, fat 37.3 g, saturated fat 21.3g, fibre 3.5g, salt 0.52 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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30 December 2009
Wendy rated this recipe
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03 December 2010
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22 August 2011
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