Chocolate Chestnut Torte
(makes 1 x 10″ cake)
450 gm tin sweetened chestnut puree
cake:
4oz walnuts raw Californian
2.5 oz cake flour
1 tbsp + 1 tsp coco
1 tbsp finely gd coffee
1 tsp baking powder
4 lg yolks
1/3 cup (3oz)sugar
1 tsp pure vanilla
½ cup sunflower oil
4 egg whites
1 oz sugar
truffle:
9 oz semi sweet chocolate roughly chopped
1 lb (2 cups) 35% cream
cake:
Preheat your oven to 350 degrees.
Place the walnuts, flour, baking powder and coco into a processor and process to a fine powder. Place the mixture into a holding bowl.
Whip the yolks, sugar and vanilla on high until thick and pale. Add the oil gradually then add the dry mixture on slow speed until just incorporated (make sure not to over mix or the cake will be tough). In a separate bowl whisk the egg whites on high to a soft peak then gradually add the sugar. Whip to a firm peak. Fold a quarter of the whites into the batter and blend to incorporate. Add the following whites and fold until incorporated. Place into a greased and floured baking pan and bake in the middle of the oven for 25-30 minutes or until there is no longer and glossy surface or is slightly sunken. Remove and cool for at least 1 hour before removing it from the form.
truffle:
Place the cream into a sauce pot and bring to a boil. Pour over the chopped chocolate and whisk until smooth. Place into fridge for at least 6 hrs or overnight.
assembly:
In a mixer, whip the truffle mixture (using a whip) for one minute on high speed to thicken. Scrape the sides down and run 10 seconds longer. Place the cake face down onto a platter and spread the truffle in an even layer across the surface. Place the chestnut puree into the mixer and mix to soften with a paddle if your chestnut puree is not sweetened then add sugar to your liking and blend. Place the chestnut puree into a ricer and squeeze overtop of the cake while moving in a clockwise position to cover the surface evenly. Dust with icing sugar just before serving.
*This cake is best made the day before; it will not only develop more flavour but will also be moister. Just wrap it in plastic wrap and refrigerate.
