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Chestnut Chocolate Torte

Chesnut Chocolate Torte

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.

Chesnut Chocolate Torte


7 comments to Chestnut Chocolate Torte

  • I never had chestnut in a cake. Will have to try this. So I am using tinned chestnuts and only ONE TABLESPOON of sugar???? That sounds amazing.

  • This cake sound amazing. I really would love to try it. Hope you can help me out.I just read the whole post and realized your are using tinned sweetened chestnuts. I don’t think this is available here in Dubai. I get tinned unsweetened chestnuts or fresh chestnuts. How much sugar would you add then?
    Thanks, Anja

  • LindenTea

    I am sorry for the confusion, I wrote the amount of sugar to be added to if you are using unsweetened chestnuts in the little snippet I write before I write the recipe. So, 1 tbsp of sugar is added to the egg whites (even if you are using sweetened chestnuts) and if you are using unsweetened chestnuts, then you first cream the butter with 3-4 tbsp of sugar, then add the remaining ingredients. Hope this helps, I hope you give it a try and like it.

  • Megi, bu kek tam benlik olmuş. Dün gördüm ama, vaktim yoktu okuyamadım. Kestane alıp hemen deneyeceğim ama, ben kestaneleri kendim haşlayıp yapacağım.
    Fotoğrafı da inanılmaz güzel duruyor, eşinin de ellerine sağlık olsun.

  • LindenTea

    Tesekkurler Asli, ben de sizin kestaneli pastaya bayildim, tekrar yapacagim mutlaka.

  • Chestnut and chocolate are so good together and this torte looks amazing!

  • yael

    I am suprısed there ıs no flour on ıt?I wıll try ıt now:)

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