Preparation time: 30 mins
Cooking time: 50 mins
Ingredients needed to make White Chocolate and Chestnut Torte:
- 2 oz plain white chocolate, broken into chunks
- 2 oz chestnut puree, sweetened
- 1 tbsp granulated sugar
- 2 eggs, separated
- 2 oz unsalted butter
- ½ oz plain flour
- Large pinch cream of tartar
For the topping:
- 2 oz plain chocolate, finely grated
- 4 tbsp coffee liqueur
- 12 fl oz double cream
- Coffee beans, chocolate coated
Cooking instructions for White Chocolate and Chestnut Torte:
- Warm up your oven to 350 degrees F.
- Rub a small knob of butter into a spring-form cake pan to grease and line it with a sheet of parchment paper.
- Toss the chocolate chunks into a bowl, along with butter into it, and place the bowl onto a larger saucepan with simmering water.
- Heat the mixture, while stirring constantly, until the chocolate melts and blends into a smooth, glossy sauce.
- Place the flour in a large bowl and beat in the chestnut puree as well as egg yolks into it until blended thoroughly.
- Pour in the melted chocolate and fold it into the mixture until well combined.
- Place the egg whites in a separate, grease-proof bowl, along with a generous pinch of cream of tartar and whisk them together thoroughly until they form soft peaks.
- Stir in the sugar and continue to whisk until the mixture form stiff peaks.
- Spoon it into the chocolate mixture and fold them together until fully incorporated into a uniform batter.
- Tip it into the lined tin and smooth out its surface with a spatula.
- Bake in the hot oven for 40 minutes or until baked through.
- Set aside for 5 minutes and flip it over onto a wire rack.
- Continue to cool the cake to room temperature while you prepare the topping.
- Whip the cream until it forms stiff peaks and add a splash of coffee liqueur into it.
- Fold it into the whipped cream until well combined and spread out most of it onto the surface of the cake.
- Spoon rest of the whipped cream into a piping bag, fitted with a star-shaped nozzle, and pipe small decorations along the border of the cake.
- Scatter the grated chocolate on top and stud it with chocolate-coated coffee beans to decorate.
- Refrigerate for a couple of hours and remove from fridge.
- Slice and serve.
Image credit: Wikimedia Commons