Mother Miriam's Chocolate Chestnut Torte
A comforting and rich chocolate chestnut torte, adapted for the everyday home baker. This version uses readily available ingredients and straightforward techniques to recreate the classic flavor profile.
16 oz
Chestnut puree
1/2 cup
Granulated sugar
1/4 cup
Butter-melted
1 tsp
Vanilla extract
Pinch
Salt
See all 11 ingredients ↓
A comforting and rich chocolate chestnut torte, adapted for the everyday home baker. This version uses readily available ingredients and straightforward techniques to recreate the classic flavor profile.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the Chocolate Base: Melt chocolate and butter together in a double boiler or microwave. Let cool slightly. Beat eggs and sugar until light and fluffy. Gently fold in the melted chocolate mixture, then fold in flour.
- Pour the Chocolate Base into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the base is baking, prepare the Chestnut Filling: In a bowl, combine Chestnut Filling ingredients and mix well until smooth.
- Once the Chocolate Base is cooled, spread the Chestnut Filling evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the torte to set.
- Before serving, dust with Cocoa powder.
Ingredients
8
- Chestnut Filling
- 16 oz Chestnut puree
- 1/2 cup Granulated sugar
- 1/4 cup Butter-melted
- 1 tsp Vanilla extract
- Pinch Salt
- Chocolate Base
- 8 oz Semi-sweet chocolate chips
- 1/2 cup Butter
- 3 Eggs
- 1/2 cup Granulated sugar
- 1/4 cup All-purpose flour
- Garnish
- 2 tbsp Cocoa powder
Equipment
- 9-inch springform pan
- Double boiler or microwave-safe bowl
- Mixer
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the Chocolate Base: Melt chocolate and butter together in a double boiler or microwave. Let cool slightly. Beat eggs and sugar until light and fluffy. Gently fold in the melted chocolate mixture, then fold in flour.
- Pour the Chocolate Base into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the base is baking, prepare the Chestnut Filling: In a bowl, combine Chestnut Filling ingredients and mix well until smooth.
- Once the Chocolate Base is cooled, spread the Chestnut Filling evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the torte to set.
- Before serving, dust with Cocoa powder.
Nutrition per serving
Calories
450
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