This chocolate and chestnut torte strikes a perfect balance of flavours. The rich, dark chocolate pairs seamlessly with the sweet, nutty chestnut puree, while the cinnamon-scented hazelnut and pecan base add a satisfying, warming crunch. It’s perfect for anyone looking to enjoy a sophisticated dessert with a nutty twist.
What’s this chocolate and chestnut torte like?
This chocolate and chestnut torte recipe is a symphony of flavours and textures that promises to enchant your taste buds.
The rich, velvety dark chocolate melds perfectly with the nutty sweetness of chestnut puree, creating a luscious, indulgent and comforting dessert.
Toasted hazelnuts and pecans add a delightful crunch, juxtaposing the smoothness of the chocolate with their roasted, earthy notes.
As you take a bite, you’ll experience a harmonious blend of flavours, just the right sweetness and a hint of orange, cinnamon, and vanilla that lingers on your palate.
The torte’s texture is a masterpiece: dense yet airy, with a melt-in-your-mouth quality that makes each slice feel like a special treat.
This dessert is perfect for chocolate lovers and those seeking a sophisticated, nutty twist on a classic torte. It’s more than just a dessert; it’s an experience that invites you to savour each mouthful.
Enjoy this rich chocolate and chestnut torte with a dusting of cocoa powder or a dollop of whipped cream to enhance its exquisite flavours.
Ingredients
For the base:
- 100g hazelnuts, toasted
- 100g pecans
- 75g unsalted butter, melted
- 2 tbsp cocoa powder
- 50g soft brown sugar
- 1 tsp ground cinnamon
- Topping:
- 250g dark chocolate
- 100g caster sugar
- 150g unsalted butter
- 2 tbsp brandy
- 400g tin chestnut puree
- juice of 2 clementines
- 1/2 tsp vanilla extract
- 250ml double cream, whipped
- 1 tbsp cocoa powder to dust
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Instructions
- Grind nuts in a food processor until coarse. Mix with remaining base ingredients and press into a 25cm springform cake tin. Chill.
- Melt chocolate in a bowl suspended over a pan of barely simmering water.
- Beat sugar and butter together until creamy.
- Add the brandy, puree, juice and vanilla and beat again.
- Fold in the melted chocolate and then the whipped double cream.
- Pour over the base and chill for at least 2 hours.
- Enjoy this rich torte with a dusting of cocoa powder, grating of chocolate or a dollop of whipped cream to enhance its exquisite flavours.
Why do chestnuts pair so well with chocolate?
Chestnut puree is used in baking with chocolate because it adds a rich, nutty flavour that complements the sweetness and depth of chocolate.
Its creamy texture also enhances the richness of desserts, providing a smooth consistency.
Moreover, chestnuts have a subtle sweetness and earthy undertone that pairs well with chocolate, making them a popular choice in recipes for tortes, cakes, pastries, and other baked goods.
Tips for cooking with chestnuts
- Scoring and Roasting: Before roasting chestnuts, make sure to score them with a sharp knife to prevent them from bursting. Roast in the oven at 200°C (400°F) for about 20-30 minutes until the skins peel back and the chestnuts are tender.
- Peeling: Once roasted, wrap the chestnuts in a tea towel and let them steam for about 10 minutes. This makes peeling easier. Peel while they are still warm for best results.
- Boiling: If you prefer boiling, score the chestnuts and simmer them in water for 15-20 minutes. This method is great for preparing chestnuts for purees, like this recipe.
- Flavour Pairing: Chestnuts pair well with flavours like chocolate and vanilla and spices such as cinnamon and nutmeg. They’re also great in savoury dishes with ingredients such as mushrooms, sage, and Brussels sprouts.
- Storing: If not using immediately, store freshly roasted and peeled chestnuts in an airtight container in the fridge. They can also be frozen for later use.
- Grinding: For recipes requiring chestnut flour, you can grind dried chestnuts in a food processor to make your own flour at home.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Chocolate and Chestnut Torte
Ingredients
For the base
- 100 g hazelnuts toasted
- 100 g pecans
- 75 g unsalted butter melted
- 2 tbsp cocoa powder
- 50 g soft brown sugar
- 1 tsp ground cinnamon
Topping
- 250 g dark chocolate
- 100 g caster sugar
- 150 g unsalted butter
- 2 tbsp brandy
- 400 g tin chestnut puree
- 2 clementines juice only
- 1/2 tsp vanilla extract
- 250 ml double cream whipped
- 1 tbsp cocoa powder to dust
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Equipment
Instructions
- Grind 100 g hazelnuts, toasted and 100 g pecans in a food processor or high-speed blender until coarse.
- Mix with 75 g unsalted butter, melted, 2 tbsp cocoa powder, 50 g soft brown sugar and 1 tsp ground cinnamon and press into a 9-inch/25 cm springform cake tin. Chill.
- Melt 250 g dark chocolate in a bowl suspended over a pan of barely simmering water.
- Beat 100 g caster sugar and 150 g unsalted butter together until creamy.
- Add 2 tbsp brandy, 400 g tin chestnut puree, juice of 2 clementines and 1/2 tsp vanilla extract and beat again.
- Fold in the melted chocolate and then 250 ml double cream, whipped.
- Pour over the base and chill for at least 2 hours.
- Dust with 1 tbsp cocoa powder or decorate with toasted pecans and serve at room temperature.
Shetland Pepperkakehus
What a beautiful torte. I wish I could have a slice!
This looks like th perfect way to finish a Christmas dinner! I’d much rather prefer it to Christmas pudding. I’ve bookmarked this page as I have a dinner party in January that I think this dessert will go perfectly with! Hope you had a great Christmas 🙂
I did have a great Christmas, thanks! I hope you did too. 🙂 Let me know how you get on with the torte!
That does look like a perfect dessert for Christmas dinner, I’d happily trade it in for Christmas pudding any day! I’ve bookmarked this, I have a dinner party planned in January and think it’ll be the perfect end!
That’s a lovely seasonal treat. I’ve got plenty of torn out recipes with no idea where they came from. Have a great New Year.
What a fabulous ending to the Christmas meal. I am a big fan of chocolate and chestnuts together and I like the addition of clementine to the mix. Even more I like your buttered nut base that the torte is sitting on, I’ve not come across that before. I hope you had a wonderful day and thank you for entering this into We Should Cocoa. Wishing you a very Happy New Year.