30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Mother Miriam's Chocolate Chestnut Torte
Mother Miriam's Chocolate Chestnut Torte
Mother Miriam's Chocolate Chestnut Torte
⏱3h
👥8
🔥450 cal
Medium
🍽️Holiday
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.
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.
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
16 oz450 gChestnut puree
1/2 cup120 mLGranulated sugar
1/4 cup60 mLButter-melted
1 tsp5 mLVanilla extract
Pinch1 gSalt
8 oz225 gSemi-sweet chocolate chips
1/2 cup120 mLButter
33Eggs
1/2 cup120 mLGranulated sugar
1/4 cup30 gAll-purpose flour
2 tbsp30 mLCocoa 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.
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