I would love to start this post by saying that I have spent a good part of the day preparing the chestnuts for this torte but I didn’t, instead I used high quality canned chestnuts that only has sugar and chestnuts in the ingredients list. Homemade roasted chestnuts make for a wonderful snack and it’s totally worth all the work (as a side note, I should also mention that my husband is in charge of roasting chestnuts) but washing, cutting an X on the chestnuts, cooking them in boiling water, removing the shell, then peeling and pureeing them is too much work for only three quarters of a cup of pureed chestnuts that is needed for this torte, besides if you have the canned chestnuts in the pantry, you can whip up this dessert in less than 10 minutes.
I made this torte for Passover months ago using mashed sweet potatoes, the original name was mock chestnut torte but since chestnuts are now in season and we eat fresh chestnuts on a regular basis, I thought it was also a good time to make the chestnut version of the recipe. The torte is moist and full of chocolate. If you can’t find canned chestnuts or prefer to prepare the chestnuts from scratch, add about 3-4 tbsp of sugar to the butter before adding the chestnut puree.
- 4 tbsp unsalted butter, at room temperature
- 3 large eggs, separated
- 1 tbsp sugar
- 1 cup chestnuts, drained
- 1 tsp vanilla extract
- 5 ounces chocolate, melted and cooled (I used 70%)
- 1/4 teaspoon salt
- Cocoa (optional)
Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
Puree the chestnuts in a food processor, measure ¾ cup and set aside.
Whip the egg whites until frothy, add sugar and continue whisking until they form firm peaks.
In another bowl, cream the butter and the chestnut puree, add the vanilla extracts and the egg yolks one at a time, scrape the sides of the bowl and slowly add the melted chocolate and salt.
Fold in about half the whipped egg whites using a whisk, fold the remaining egg whites gently with a spatula and transfer the batter to the cake pan, bake until the torte has slightly risen and has a few cracks formed on top. Serve with a light dusting of cocoa while still warm out of the oven or cold from the fridge the next day.