No-Flour Chocolate Chestnut Torte

"I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from, and it is originally from I cannot wait to try it. Looks fantastic."
photo by Silke 2 photo by Silke 2
photo by Silke 2
Ready In:




  • Note: Available in larger supermarkets, ethnic stores and European groceries.
  • Chestnut puree and chestnut cream are usually imported from France.
  • Either product will work well in this recipe.
  • Preheat oven to 350 degrees F.
  • Line a 9 or 10-inch springform pan with a circle of baking parchment.
  • Cake: Prepare melted chocolate.
  • Set aside and allow to cool to room temperature.
  • Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
  • Add vanilla, egg yolks and melted chocolate.
  • Blend well.
  • In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
  • Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
  • Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
  • Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
  • Spoon into prepared pan and bake until done, 35-45 minutes.
  • Cake rises somewhat and looks dry and slightly cracked on top when done.
  • Middle should be soft but firm.
  • Cool in pan for 20 minutes, then remove to a wire.
  • rack.
  • Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
  • Remove from heat and stir briskly, using a wire.
  • whisk, until all of the chocolate melts.
  • Invert cake on a wire cake rack placed on a cookie sheet.
  • Pour glaze over cake, using a metal spatula to spread.
  • Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.

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  1. This was a (relatively) simple recipe to follow, and a great way to use the cans of Chestnut puree I've found myself with. A very smooth, rich texture. I would add just a pinch more sugar, but otherwise leave it as is. I made a ganache and layered the cake to make it all the more sinful! Thank you for the recipe!


Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)
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