Chocolate & Chestnut Torte

An excellent Christmas time dessert, best served after Boxing day tea.


For the base

100g (3 ½ oz) hazelnuts
100g (3 ½ oz pecan nuts
75g (3oz) unsalted butter – melted
50g (1 ¾ oz) soft brown sugar
1 tbsp ground cinnamon

For the Topping:

250g (9 oz) dark chocolate
100g (3 ½ oz) caster sugar
150g (5 ½ oz) Unsalted butter
2 tbsp brandy
400g chestnut puree
Juice of 2 clemantines
½ tsp vanilla extract
250ml double cream – whipped
1 tbsp cocoa powder to dust


Grind the nuts in a processor until coarse.  Mix with the butter, sugar and cinnamon, then press into a 25cm cake tin and chill.

Gently melt the chocolate, beat in the sugar and butter until creamy.  Add the brandy, chestnut puree juice and vanilla.  Beat again.

Fold in the chocolate and then cream.  Pour over the base and chill for 2 hours.  Dust with cocoa powder and serve.

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