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


    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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    2nd Jan, 2012
    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.
    27th Dec, 2011
    This is extremely rich and so you only need thin slices. I personally found it too rich so would not make it again.
    wilkinson36's picture
    5th Sep, 2011
    this is gorgeous! you have to have it in thin slices because it's mega chocolaty but i keep going back for more!
    14th May, 2011
    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.
    27th Mar, 2011
    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.
    10th Feb, 2011
    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.
    31st Dec, 2010
    what % chocolate would work well?
    20th Dec, 2010
    made this for a christmas dinner party - gorgeous! even my fussy dad loved it :)
    17th Dec, 2010
    Doesn't it need sugar?
    5th Dec, 2010
    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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