Chestnut And Chocolate Torte ( Torta Di Castagne E Cioccolato ) Recipe

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Servings: 8


Cost per serving $0.84 view details
  • 500 gm vacuum packed chestnuts
  • 300 ml lowfat milk
  • 120 gm whole blanched almonds
  • 150 gm best quality bitter chocolate
  • 150 gm unsalted butter
  • 250 gm caster sugar
  • 5 x Large eggs separated
  • 1 x zest of 1 lemon
  • 150 gm best quality bitter sweet chocolate melted with 1 Tbsp. unsalted butter


  1. Preheat the oven to 150 C/300 F/Gas 2.Butter a 25cm round spring release cake tin and line the bottom with greaseproof paper.
  2. Simmer the chestnuts in the lowfat milk to soften about 10 min.
  3. Drain and throw away the lowfat milk.
  4. Chop the almonds chocolate and chestnuts together coarsely in a food processor.
  5. Cream together the butter and sugar in an electric mixer till pale and light.
  6. Add in the egg yolks one by one then the chocolate and nut mix and the lemon zest.
  7. Beat the egg whites in an electric mixer till they form soft peaks.
  8. Fold about a quarter into the stiff chocolate mix to loosen it a little then very carefully mix in the remainder.
  9. Spoon into the prepared tin and bake in the preheated oven for 45 min till the cake has set.
  10. When cool remove from the tin sit on a rack and cover with the icing.
  11. Serves 8


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Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 8 servings
Calories 339  
Calories from Fat 229 68%
Total Fat 26.36g 33%
Saturated Fat 11.44g 46%
Trans Fat 0.0g  
Cholesterol 173mg 58%
Sodium 100mg 4%
Potassium 402mg 11%
Total Carbs 18.37g 5%
Dietary Fiber 2.7g 9%
Sugars 6.13g 4%
Protein 9.66g 15%
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