Torta di Castagne e Cioccolato

Chestnut and Chocolate Torte

Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 500 g (18 oz) vacuum-packed chestnuts
  • 300 ml (10

Method

Preheat the oven to 150°C/300°F/Gas 2. Butter a 25 cm (10 in) round spring-release cake tin and line the bottom with greaseproof paper.

Simmer the chestnuts in the milk to soften, about 10 minutes. Drain and discard the milk. Chop the almonds, chocolate and chestnuts together c