Chestnut and Chocolate Torte RecipeOrigin: French Period: Traditional |
Ingredients
500g peeled chestnuts 
Chestnut and Chocolate Torte Preparation:Method:Simmer the chestnuts in milk for 15 minutes then drain and discard the milk. Place the almonds, chocolate and chestnuts together in a food processor and chop roughly. Beat the butter and sugar together in a bowl until pale and creamy then add the egg yolks one at a time, beating well after each addition. Add the chocolate mixture along with the lemon zest. Beat the egg whites until they form soft peaks and then carefully fold into the chocolate mixture. Pour into a greased and lined 25cm cake tin and bake in an oven pre-heated to 150°C for 45 minutes.Take out of the oven when ready and leave in the tin to cool. Finally, melt the chocolate and butter together and cover the cooled cake with this icing. |
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