50g/2oz plain chocolate
50g/2oz unsalted butter
2 free-range eggs, separated
a good pinch of cream of tartar
50g/2oz sweetened chestnut purée
12.5g/1/2oz plain flour
15ml/1tbsp granulated sugar
TOPPING
50g/2oz
plain chocolate, grated very finely
350ml/12floz double cream
60ml/4tbsp (approx) coffee liqueur
chocolate coated coffee beans (optional)
1.
Pre-heat oven to 180°C/350°F/Gas
Mark 4.
2.
Grease and line a 20cm/8 inch loose-bottomed cake tin.
3.
Break the chocolate into small pieces and place it with the butter
in a bowl
over a pan of gently
simmering water and stir until melted and smooth.
4.
Place the egg yolks, chestnut purée and flour into a large bowl and
whisk together. Stir in the melted chocolate and butter mixture.
5.
Whisk the egg whites and cream of tartar together in a grease-free
bowl until
they form soft peaks.
Then gradually sprinkle on the granulated sugar and whisk the
mixture until stiff.
6.
Gently fold the egg whites into the chocolate mixture using a metal
spoon.
7.
Pour into the prepared cake tin and level the top. Cook in the pre-heated
oven for 35~40 minutes.
Allow to sit for 5 minutes then remove from the tin and leave
to cool on a wire cooling rack.
8.
To make the topping: whisk the double cream until stiff and gently
fold
in the coffee liqueur.
9.
Spread a layer of cream over the top of the torte and then, using a
piping
bag andstar nozzle
pipe rosettes around the edge of the torte. Sprinkle the grated
chocolate over the centre and if liked decorate the edge with chocolate
coated
coffee beans.
10.
Chill for at least 2 hours or until required.
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