Torta di Castagne e Cioccolato

Name: Torta di Castagne e Cioccolato (Chestnut and Chocolate Torte)
Yield: Serves 8–10
Cuisine: Italian
Ingredients: 150 g (5 oz) best-quality bitter-sweet chocolate, melted with 1 tablespoon unsalted butter; 150 g (5 oz) best-quality bitter chocolate; 120 g (4.½ oz) whole blanched almonds; 300 ml (10 fl oz) milk; 500 g (18 oz) vacuum-packed chestnuts; zest of 1 lemon; 5 eggs, separated; 250 g (9 oz) caster sugar; 120 g (4.½ oz) unsalted butter

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

Europe
Italy
Dessert
Mediterranean
Gluten-free
Vegetarian

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