Joyce Goldstein

Chocolate Chestnut Torte with Cognac

Preparation info
  • Serves

    8 to 10

    • Difficulty

      Complex

Appears in
top 1000Back to Square One: Old-World Food in a New-World Kitchen
Back to Square One

By Joyce Goldstein

Published 1992

  • About

One of the classic perfect food marriages is chocolate and chestnuts. This French-inspired cake is very rich, and a little slice goes a long way.

Ingredients

Chocolate Chestnut Torte

  • 5 ounces extra bittersweet chocolate, chopped
  • ¼ pound unsalted butter

Method

Procedure

For the torte preheat the oven to 350 degrees. Lightly butter a 9-inch round cake pan and line it with baker’s parchment.

Melt the chocolate with the butter in the top of a double boiler over barely simmering water. Add the chestnut purée and stir until smoo