Flourless Chocolate Chestnut Truffle Torte
Servings
8-10people
Servings
8-10people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and line and 9” springform cake tin.
  3. Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).
  4. Put the egg yolks in a bowl and mix with the sugar. Stir in the chocolate mixture, vanilla extract and chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
  5. Transfer the mixture to the greased, lined tin and bake for 25-30 minutes, or until the cake is just set, but still has a slight wobble.
  6. If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully – it will be very soft and moussey. Or leave to cool, when it will have set firm. It’s good to serve it with a trickle of double cream, especially when warm, but it is also delicious unadulterated.