Chocolate truffle chestnut torte with honeycomb

Chocolate truffle chestnut torte with honeycomb

dessert recipes | serves 12

A decadent torte so rich you’ll only need a little slice! This recipe makes more honeycomb than you’ll need, but leftovers will store for a week in an airtight container.

1 To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor, then mix in the butter until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together. Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
2 Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes and preheat the oven to 190C/gas 5. Bake the pastry for 18–20 minutes, then allow to cool.
3 For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool to room temperature, then stir in the chestnut purée.
4 Whip the cream until it forms stiff peaks, then fold in the chocolate mixture. Pour over the pastry base and smooth with a palette knife. Set in the fridge for around 3 hours.
5 Combine the golden syrup and sugar in a pan over a low heat, slowly dissolving the sugar and melting the butter. Let it simmer for 3–5 minutes, until golden. Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20 x 30cm) and leave to set for about 10 minutes. Roughly chop and sprinkle over the torte.
Per serving 480 cals, 26g fat (16g saturated), 5g protein, 56g carbs, 40g sugars

 

Recipe Laura Fyfe
Photo Lisa Cohen


from Issue 43

ingredients

• 190g plain flour
• 30g cocoa powder
• 110g caster sugar
• 110g cold unsalted butter, chopped
• ½ tsp vanilla extract
• 4 egg yolks
Filling
• 300g dark chocolate
• 300g sweetened chestnut purée
• 300ml double cream
Honeycomb topping
• 2 ½ tbsp golden syrup
• 100g caster sugar
• 1 tsp bicarbonate of soda

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