Hungarian Chocolate Chestnut Torte (Gesztenye Torta)

Recipe by littleturtle
READY IN: 3hrs 5mins


  • 1 14
    cups unsweetened chestnut puree, packed (3/4 of a 14 oz can or homemade)
  • 4
    ounces semisweet dark chocolate (about 1 1/4 cups grated)
  • 2
    ounces ground blanched almonds (1/2 cup) or 2 ounces ground pecans (1/2 cup)
  • 12
    fine breadcrumbs
  • butter, melted (to butter pan)
  • flour (to dust pan)
  • 8
    eggs, seperated
  • 1
    pinch sea salt
  • 1 14
    cups vanilla sugar
  • Chocolate Nut Filling
  • 1
    ounce semisweet dark chocolate
  • 12
    cup butter, room temperature (1 stick)
  • 1
    cup powdered vanilla sugar, sifted
  • 2
    ounces coarsely ground blanched almonds (1/2 cup) or 2 ounces coarsely ground pecans (1/2 cup)
  • Vanilla Whipped Cream
  • 2 -3
    tablespoons vanilla powdered sugar, sifted
  • Chestnut Topping
  • 12
    cup unsweetened chestnut puree (remaining 1/4 of 14 oz can)
  • 2
    tablespoons powdered vanilla sugar
  • 1
    tablespoon rum


  • Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
  • Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
  • Mix the almonds and breadcrumbs together.
  • Preheat oven to 325°F.
  • Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
  • Beat the egg whites with a pinch of salt until stiff, but not dry.
  • Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
  • Fold in the chestnut purée, then the grated chocolate.
  • Carefully fold in the nut and bread crumb mixture.
  • Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
  • Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
  • Remove from oven and let it cool a little in the pan.
  • Remove the sides of the pan and allow to cool thoroughly before filling it.
  • For filling, melt chocolate in a double boiler over very low heat.
  • Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
  • Fold in the nuts.
  • Refrigerate until ready to use.
  • When the layers are completely cooled, take the better of the two for the top layer.
  • Spread the bottom layer with the filling, and set the top layer on top.
  • In a cold bowl, with a cold beater, whip the cream.
  • Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
  • Refrigerate until ready to use.
  • Mash the chestnut purée with a fork, then work in the powdered sugar.
  • Beat in the rum, and taste for flavoring.
  • When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.