New Year's Eve recipe for 10 people, takes only 10 mins; recipe has butter, egg, caster sugar, plain flour, cocoa, brandy, chestnut puree, egg, plain chocolate and double cream.
Chocolate & chestnut truffle torte
Course: New Years Eve
Servings
10
servings
Prep time
50 mins
Ingredients
- Egg: 3 eggs
- Butter: 50g butter, melted, plus a little extra
- Caster Sugar: 85g caster sugar
- Plain Flour: 40g plain flour
- Cocoa: 40g cocoa, plus extra for dusting
- Double Cream: 600ml pot double cream
- Brandy: 2 tbsp brandy (optional)
- Plain Chocolate: 2 x 200g/7oz bars plain chocolate, broken (don't use one with a very high cocoa content)
- Chestnut Puree: 435g can unsweetened chestnut puree (we used Merchant Gourmet)
Directions
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut puree and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
