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Chocolate truffle chestnut torte
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Total Time:
1 hour 10 minutes
Indulgent torte with extra honeycomb to enjoy later!
Ingredients:
  • 190 g plain flour
  • 30 g quality cocoa powder
  • 110 g caster sugar
  • 110 g unsalted butter (cold)
  • ½ teaspoon vanilla extract
  • 4 large free-range egg yolks
  • 300 g quality dark chocolate (70%)
  • 300 g sweetened chestnut purée
  • 300 ml double cream
  • 2½ tablespoons golden syrup
  • 100 g caster sugar
  • 1 teaspoon bicarbonate of soda
Instructions:
  • For the pastry: - In a food processor, blend flour, cocoa powder, and caster sugar. Add cubed butter and pulse until it resembles breadcrumbs. Mix in vanilla extract and egg yolks one at a time until dough forms. Wrap in clingfilm and chill for at least 30 minutes. - Roll out pastry to 1cm thickness and line a deep 20cm cake tin. Freeze for 20 minutes. - Preheat oven to 190ºC/375ºF/gas 5. Bake pastry for 18-20 minutes, then cool. For the filling: - Melt dark chocolate, then mix with chestnut puree. Whip cream until stiff, then fold in chocolate mixture. Pour over pastry base and chill for 3 hours. For the topping: - Combine golden syrup and sugar in a pan over low heat until sugar dissolves and butter melts. Simmer for 3-5 minutes until golden. Remove from heat, stir in bicarbonate of soda (it will fizz), then pour into an oiled tin to set for about 10 minutes. Roughly chop and sprinkle over the torte before serving.

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