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Chestnut and chocolate torte

Name: Chestnut and chocolate torte
Prep time: 30 min
Total time: 30 min
Yield: Serves 12
Cuisine: British recipes
Ingredients: 300g cooked chestnuts, such as Merchant Gourmet; 300g bitter dark chocolate (at least 70% cocoa solids); 250g unsalted butter, softened; 200g golden icing sugar, plus extra to dust; Cocoa powder, to dust

Published: 31 Oct 04
Updated: 10 Oct 24

This easy chocolate recipe requires overnight chilling, so it’s a perfect make-ahead dessert for a dinner party or special occasion.

Need something quicker? This Amaretto chocolate torte can be made and eaten on the same day.

Easy
November 2004

Test kitchen approved

Serves 12
Takes 30 minutes to make, plus overnight chilling

This easy chocolate recipe requires overnight chilling, so it’s a perfect make-ahead dessert for a dinner party or special occasion.

Need something quicker? This Amaretto chocolate torte can be made and eaten on the same day.

Nutrition: per serving

Calories: 484kcals
Fat: 33.5g (19.3g saturated)
Protein: 3g
Carbohydrates: 46g (31.3g sugar)
Salt: trace

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Ingredients

300g cooked chestnuts, such as Merchant Gourmet
300g bitter dark chocolate (at least 70% cocoa solids)
250g unsalted butter, softened
200g golden icing sugar, plus extra to dust
Cocoa powder, to dust

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Method

Put the chestnuts in a food processor and whizz to finely grind. Set aside. Lightly wet a 900g loaf tin or 20cm round cake tin with a little water, then line with cling film, smoothing out any creases.
Melt the chocolate in a bowl set over a pan of simmering water – don’t let the water touch the bowl. Stir it as little as possible, as it is easy to overwork very dark chocolate. Remove from heat and set aside.
In a separate bowl, beat the butter and sugar until pale and fluffy. Add the melted chocolate and the chestnuts to this mix and stir to combine. Pour into the loaf or cake tin. Set in the fridge overnight.