Monday, 7 June 2010
Chocolate and chestnut torte
300g Chocolate 70%
125g Caster sugar
20ml Liqueur – Amaretto, Cointreau as you prefer
25g Icing sugar
1. Heat the oven to 175 degrees C. and use a few grams of butter to grease and line a 23 cm. springform type tin.
2. Melt the chocolate and butter together in a basin over simmering water.
3. If you are using whole chestnuts, heat them with the milk until simmering, then mash them or process them to a rough puree.
4. Separate the eggs, put the yolks in a bowl and mix with caster sugar. Stir in the chocolate mixture and the chestnut until you have a smooth, well blended batter. Add the liqueur.
5. Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture into the cake tin and bake in the middle of the oven for about 35 minutes. Check after 30 minutes with a skewer. It doesn’t need to come out clean – the cake needs to be a bit moist when it’s taken from the oven.
6. Leave it to cook before releasing it from the cake tin. Sprinkle with icing sugar. Serve with a spoonful of crème fraiche and or of ice cream.