This rich, flourless, chocolate torte is perfect as a Christmas dessert with its addition of chestnuts, which bring a festive flavour!
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Yields:
12
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
563
Ingredients
200 g unsalted butter, chopped, plus extra to grease
100 g cooked chestnuts
200 g caster sugar
200 g dark chocolate, chopped
200 g ground almonds
6 medium eggs, separated
To finish
300 ml double cream
1 tsp. vanilla bean paste
1 Tbsp. icing sugar, sifted
1 tsp. cocoa powder, to dust
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23cm (9in) round springform tin with baking parchment.
Step 2In a food processor, whizz chestnuts and 25g (1oz) of the sugar to a smooth paste; set aside. Melt butter and chocolate in a large pan over low heat. Set aside to cool slightly before stirring through the chestnut mixture and ground almonds.
Step 3Beat remaining sugar and egg yolks in a large bowl with a handheld electric whisk until pale and fluffy, about 5min. Add chocolate mixture and fold in with a large metal spoon.
Step 4Using clean beaters and in a separate bowl, beat egg whites until stiff peaks. Fold whites through chocolate mixture. Scrape into lined tin, level gently and bake for 40min, or cake is risen and firm to the touch. Leave to cool completely in tin.
Step 5To serve, whip cream, vanilla and icing sugar using a handheld electric whisk until soft peaks. Transfer cake to a cake stand or plate, peel off baking parchment and spoon on cream. Dust with cocoa powder and serve in slices.
Get ahead
Make cake up to a day ahead. Once cool, store in an airtight container at room temperature. Complete recipe to serve.
Per serving
Calories: 563
Protein: 9g
Total fat: 44g
Saturates: 21g
Carbs: 32g
Total sugars: 30g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
