No-Flour Chocolate Chestnut Torte

Recipe by basia1




  • 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.