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Chestnut-Chocolate Torte

Chestnut-Chocolate Torte
This wonderful torte is so rich, it's almost too good to be legal. Like all truly great recipes, it's also easy to make. Consisting of only 3 ingredients (OK, 4 if you use the rum - and you should), this torte is almost completely foolproof.

It's so elegant and so melt-in-your-mouth delicious that your guests will think you spent hours making it. It'll just be our little secret.

Ingredients:

16 ounces chestnut cream
3/4 cup unsalted butter, softened
11 ounces fine quality bittersweet chocolate, minimum 65 percent cocoa solids
3 tablespoons dark rum (optional)

Presentation:
Crème fraiche
crystallized violas

Directions:

 

Beat the chestnut puree until smooth, then add butter, beating again to blend thoroughly.


Gently heat the chocolate in a double boiler or microwave until just melted. Do not overheat the chocolate or it will "break". Let the chocolate cool slightly, then fold it gently, but thoroughly into the chestnut/butter mixture.


Add the rum, if using, and fold in thoroughly.


Spoon the mixture carefully into a greased 10-inch spring form pan. Cover the torte with plastic wrap and set it in the refrigerator to cool for at least four hours.

 

The torte can be made a day in advance. Don't remove it from the refrigerator until it's completely firm and ready to serve.

 

Remove the spring form and dust the torte with cocoa powder or powdered sugar, if desired. Slice carefully with a sharp knife and serve with a little crème fraiche and a single crystallized viola on each slice.

More Ideas:
This recipe is extremely flexible and is easily adapted to all kinds of presentations.  Try piping the chestnut-chocolate mixture into tart shells or phyllo cups with a pastry bag for individual portions.

 

 



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