CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- 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 purée 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.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
FLOURLESS CHOCOLATE CHESTNUT TRUFFLE TORTE
Steps:
- Preheat oven to 350 degrees.
- Grease and line and 9" springform cake tin.
- 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).
- 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.
- 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.
- 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.
SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH
This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.
Provided by robd16
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1
CHOCOLATE CHESTNUT TORTE
Categories Cake Milk/Cream Rum Food Processor Mixer Chocolate Egg Dessert Bake Kid-Friendly Chestnut Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Make the torte:
- Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
- Make the glaze and garnish:
- Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the torte:
- In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
- Serve the torte with the whipped cream.
TRUFFLE TORTE
The biggest sweet tooths are satisfied with just a small slice of this rich, decadent torte. A white-chocolate pattern on top gives it an elegant finish.-Mary Choate, Spring Hill, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour., In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan., Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and parchment. Cool completely., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes., Place cake on a serving plate. Pour ganache over cake and quickly spread to edges., Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 380 calories, Fat 30g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 103mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE TRUFFLE GANACHE TORTE I
If you like a crunchy crust with a truffle like feeling this cake is for you. Plus you don't have to be a specialist to make this chocolate decadence, yet you will be the hit at the party. Enjoy!
Provided by Nadia Melkowits
Categories Dessert
Time 40m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into 9 inch spring-form pan along the bottom and halfway up the sides.
- Bake in oven at 350°F for 20 minutes, put aside.
- While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy.
- Pour mixture into the prepared shell. Refrigerate for at least four hours.
Nutrition Facts : Calories 178.6, Fat 16.7, SaturatedFat 9.1, Cholesterol 44.3, Sodium 25.9, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 0.8
CHOCOLATE DRIZZLE & TRUFFLE TORTE
Rich, decadent and utterly delicious - this classic recipe never fails to impress
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 170C/fan 150C/gas 3. Butter and line the base of a 20cm springform tin. For the torte, break the chocolate into a bowl set over a pan of gently simmering water, and add the butter. Heat until melted, than take off the heat and stir until smooth. Cool for about 5 mins.
- Stir in the egg yolks and ground almonds. Whisk the egg whites to soft peaks, then start to add the sugar, a spoonful at a time, until stiff peaks form. Stir a spoonful or two of the egg whites into the chocolate mixture to slacken it, then carefully fold in the rest.
- Spoon the mixture into the prepared tin and bake for 30-35 mins until risen and just firm. Cool in the tin before turning out - don't worry if it cracks and sinks a bit. Peel off the lining paper.
- For the ganache, put the chocolate in a heatproof bowl. Heat the cream to just below boiling point, then pour onto the chocolate, stirring. When the chocolate has melted, add the butter and stir until the mixture is glossy and smooth. Cool slightly. Cut the cake in half and sandwich together with a third of the ganache. Use the rest to cover the top and sides of the cake.
- To decorate, melt the milk and white chocolates separately, either in a small bowl over a pan of simmering water or on medium in the microwave in 30 sec bursts. Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.
Nutrition Facts : Calories 491 calories, Fat 38 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
JOHN'S CHOCOLATE-TRUFFLE TORTE
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the batter for this one is lightened with whipped cream instead of whipped egg whites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
- In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
- In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
- Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
- Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
- Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.
Nutrition Facts : Calories 324 g, Fat 20 g, Fiber 2 g, Protein 7 g
More about "chocolate chestnut truffle torte recipes"
CHOCOLATE TORTE RECIPE | JAMIE MAGAZINE CHOCOLATE RECIPES
From jamieoliver.com
Servings 12Total Time 1 hr 10 minsCategory DessertsCalories 480 per serving
- To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.Cube the butter, then mix it in until it resembles breadcrumbs.
DARK CHOCOLATE CHESTNUT TRUFFLES RECIPE | D'ARTAGNAN
From dartagnan.com
THE FAMOUS CHOCOLATE TRUFFLE TORTE | RECIPES | DELIA ONLINE
From deliaonline.com
CHOCOLATE TRUFFLE TORTE - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CHESTNUT TRUFFLE TORTE WITH HONEYCOMB | CHOCOLATE …
From pinterest.com
THE PERFECT HOLIDAY DESSERT: FLOURLESS CHOCOLATE-CHESTNUT TORTE
From seriouseats.com
CHOCOLATE TRUFFLE TORTE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FLOURLESS CHOCOLATE AND CHESTNUT TORTE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHESTNUT AND CHOCOLATE TORTE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FLOURLESS CHOCOLATE-CHESTNUT TORTE RECIPE - SERIOUS EATS
From seriouseats.com
FLOURLESS CHOCOLATE CHESTNUT TRUFFLE TORTE
From recipeschoice.com
RANDOM RECIPE IDEA FOR DINNER | CHOCOLATE--CHESTNUT-TRUFFLE-TORTE ...
From reciperoulette.tv
RECIPES: CHOCOLATE & CHESTNUT TRUFFLE TORTE - MY FAVORITE FOODS
From m4rifoodpavors.blogspot.com
CHESTNUTS AND CHOCOLATE TRUFFLES - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPES: CHOCOLATE & CHESTNUT TRUFFLE TORTE | 5 STAR RECIPES
From recipes5star.blogspot.com
HOMEMADE CHOCOLATE AND CHESTNUTS TRUFFLES - PLANT BASED SCHOOL
From theplantbasedschool.com
CHOCOLATE CHESTNUT TORTE | A SLEEK AND SEXY ALICE MEDRICH CAKE
From pastrychefonline.com
CREAMY CHOCOLATE CHESTNUT TRUFFLES - TASTY RECIPES YOU WILL ADORE
From secretrecipenotebook.com
CHESTNUT CHOCOLATE TRUFFLES (EASY NO BAKE CHRISTMAS DESSERT)
From havocinthekitchen.com
CHOCOLATE CHESTNUT TORTE - TASTE & FLAVORS
From tasteandflavors.com
CHOCOLATE CHESTNUT TRUFFLES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE AND CHESTNUT TORTE - CHOCOLATE DESSERT RECIPE
From goodhousekeeping.com
CHOCOLATE AND CHESTNUT TRUFFLE TORTE - CAROLINE BARTY
From carolinebarty.co.uk
HAZELNUT CHOCOLATE TRUFFLE TORTE - URBAN BAKES
From urbanbakes.com
MOCK CHESTNUT TORTE - JAMIE GELLER
From jamiegeller.com
CHOCOLATE CHESTNUT PIE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHESTNUT AND CHOCOLATE CAKE - RIVER COTTAGE
From rivercottage.net
CHOCOLATE & CHESTNUT TRUFFLE TORTE | RECIPE CART
From getrecipecart.com
P’TITE MERE’S CHOCOLATE CHESTNUT TRUFFLES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CHOCOLATE TRUFFLE TORTE RECIPE - MOSCOW MULE MUGS
From moscow-mule-mugs.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love