Chocolate & chestnut truffle torte

Chocolate & chestnut truffle torte

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(16 ratings)

Prep: 50 mins Cook: 10 mins Plus setting

More effort

Serves 10
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Nutrition and extra info

  • Freezable


  • kcal704
  • fat54g
  • saturates29g
  • carbs51g
  • sugars37g
  • fibre3g
  • protein8g
  • salt0.42g
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    For the sponge base

    • 50g butter, melted, plus a little extra



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 3 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 85g caster sugar
    • 40g plain flour
    • 40g cocoa, plus extra for dusting
    • 2 tbsp brandy (optional)



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    For the truffle topping

    • 435g can unsweetened chestnut purée (we used Merchant Gourmet)
    • 2 eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 2 x 200g/7oz bars plain chocolate, broken (don't use one with a very high cocoa content)
    • 600ml pot double cream


    1. Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.

    2. Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.

    3. Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.

    4. Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.

    5. To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

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    Comments, questions and tips

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    23rd Oct, 2016
    I strictly followed the recipe and can say that this is not a good one. In the first place 10 min in the oven is not enough time to bake the biscuit. Mine was still runny in the middle and eventually sunk. I will make it again and will bake it for longer to see if this will make any difference. The truffle - I was expecting the truffle to have nuttiness coming from the chestnut, no such thing; also due to all the cream and too much chocolate it comes up too rich but is still blunt. Put together rich chocolatey but no sweetness. May appeal to people who like anything chocolatey.
    30th Dec, 2015
    Followed this recipe exactly(ish) - used Cadbury's Bournville chocolate, which doesn't have a high cocoa content - and it turned out beautifully! Couldn't really taste the chestnut, although I could only get the chestnut puree in 2 x 200g packets, so used 400g instead of the 435g recommended. It looked impressive, held well and tasted like a rich and decadent chocolate dessert. I'm making it again for New Year's Eve and may even sprinkle some edible glitter on the top! I give it 5 stars!
    26th Dec, 2015
    I would not make this dessert again. The flavor was bland. I have no idea why this recipe has 5 stars.
    24th Dec, 2015
    I only had very dark chocolate, so used 300g instead of 4. I also replaced 300g of cream with silken tofu to cut down the fat. As it has raw eggs in, andnthe recipe isnalmost a cheesecake, i baked it in a low oven for an hour and left it in to cool. It was really delicious. Rich, mousse like. I realised afterwards I had forgot to add the sugar, but didnt miss it at all.
    3rd Jan, 2014
    Terrible! Bland and tasteless. A food critic friend of mine tasted it and suggested it tasted like shaving foam. Looks good but disappointing..
    3rd Jan, 2014
    Terrible. Didn't taste of anything, not even chocolate. Got a friend, who is a food critic, to try it. He said it tasted of shaving foam. Looked ok but not worth the effort.
    23rd Mar, 2013
    Delicious, but too rich. I used a 18cm tin with half the ingredients. It is more than enough for two.
    26th Dec, 2012
    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.
    hasselk's picture
    10th Dec, 2012
    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.
    5th Jun, 2012
    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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