Easter is a time for all things chocolate and this dessert, with the addition of Chestnut purée, is great for that special occasion.
55 grams Green and Blacks dark cooking chocolate, chopped
55 grams unsalted butter
2 large fresh egg yolks
2 large fresh egg whites
Pinch cream of tartar
1 tbsp golden caster sugar
55 grams unsweetened chestnut purée
15 grams plain white flour
Pinch sea salt
350 ml double cream
4 tbsp brandy or coffee liqueur
55 grams Green and Blacks dark chocolate, grated
- Preheat oven to 180°C, 355°F gas mark 4.
- Grease and line a 20 cm loose-bottomed (spring form) cake tin, lightly dust with cocoa tipping out excess.
- Put the butter and chocolate into a bowl over a pan of barely simmering water, stir until melted and smooth.
- Place the egg yolks, chestnut purée, flour and salt into a large bowl, whisk until blended.
- Stir in the melted chocolate and butter.
- Whisk the egg whites in a clean grease free bowl until frothy, add the cream of tartar and whisk until soft peaks form then gradually add the sugar and whisk until stiff and glossy.
- Mix one quarter into the batter, fold in remainder using a metal spoon then transfer to the prepared tin, level out the surface with a palette knife.
- Bake in the centre of a preheated oven for 35 to 40 minutes, trasfer to a wire rack and allow to stand for 5 minutes.
- Remove from the tin and transfer to a wire rack, leave to cool completely.
- Place a metal bowl and whisk or beaters into the freezer to chill, ensure the cream is also cold.
- Whisk the double cream until stiff peak form, gently fold in the coffee liqueur.
- Spread a layer of whipped cream over the torte, pipe rosettes around the edge and scatter the grated chocolate over the centre.
- Chill overnight, or until required.