Torta di Castagne e Choccolato (Chocolate and Chestnut Torte)

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Torta di Castagne e Choccolato (Chocolate and Chestnut Torte)

Torta di Castagne e Choccolato (Chocolate and Chestnut Torte) is a traditional Italian recipe for a classic dessert cake of an egg, sugar, coffee and chestnut puree batter that's oven baked and served with a chocolate, coffee, egg yolk, sugar, cram and glazed chestnut filling and topping. The full recipe is presented here and I hope you enjoy this classic Italian version of: Chocolate and Chestnut Torte (Torta di Castagne e Choccolato).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes Baking Recipes Cake Recipes Italy Recipes

Torta di Castagne e Choccolato (Chocolate and Chestnut Torte): Classic Italian recipe for a dessert cake of an egg, sugar, coffee and chestnut puree batter that's oven baked and served with a chocolate, coffee, egg yolk, sugar, cram and glazed chestnut filling and topping" height="400" width="292" title="Chocolate and Chestnut Torte (Torta di Castagne e Choccolato) a recipe from Italy.

Ingredients:

4 eggs, separated
240g granulated sugar
90g plain chocolate
2 tbsp strong black coffee
225g chestnut purée

For the Filling:
90g plain chocolate
2 tbsp strong black coffee
2 egg yolks
2 tbsp sugar
150ml double cream
marron glacé, to garnish

Method:

Beat together the egg yolks and sugar until thick, pale and creamy. Melt together the chocolate and coffee over low heat then mix this into the egg yolk mixture before working in the chestnut purée.

Add the egg whites to a clean and dry bowl and beat until stiff and glossy before folding into the chocolate mix. Divide this mixture between two 15cm diameter sandwich tins that have been greased with butter and lined with greaseproof (waxed) paper. Transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the top is golden and a skewer inserted into the centre emerges cleanly. Remove from the oven and allow to cool for 3 minutes before turning out onto a wire rack and setting aside to cool.

For the filling, combine the chocolate and coffee in a pan. Melt carefully over gentle heat. Take off the heat and turn into a bowl. In the meantime, beat together the egg yolks and sugar until pale and creamy. Beat this into the chocolate mix then set aside to cool before beating in the cream.

When the cake halves are cold, sandwich them together with half the chocolate cream mixture then use the remainder to cover the top of the cake. Decorate with the marron glacé and serve.