Chocolate truffle chestnut torte

With honeycomb

Chocolate truffle chestnut torte

Chocolate truffle chestnut torte

Serves 12
Cooks In1H 10M plus chilling
DifficultyShowing off
Nutrition per serving
  • Calories 480 24%
  • Fat 26g 37%
  • Saturates 16g 80%
  • Sugars 40g 44%
  • Salt 0.4g 7%
  • Protein 5g 10%
  • Carbs 56g 22%
  • Fibre 2g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 190 g plain flour
  • 30 g quality cocoa powder
  • 110 g caster sugar
  • 110 g unsalted butter (cold)
  • ½ teaspoon vanilla extract
  • 4 large free-range egg yolks
  • FILLING
  • 300 g quality dark chocolate (70%)
  • 300 g sweetened chestnut purée
  • 300 ml double cream
  • HONEYCOMB TOPPING
  • 2½ tablespoons golden syrup
  • 100 g caster sugar
  • 1 teaspoon bicarbonate of soda
Tap For Method
Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

  1. To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.
  2. Cube the butter, then mix it in until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together.
  3. Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
  4. 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.
  5. Preheat the oven to 190ºC/375ºF/gas 5.
  6. Bake the pastry for 18 to 20 minutes, then allow to cool.
  7. 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.
  8. 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.
  9. 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 to 5 minutes, until golden.
  10. Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20cm x 30cm) and leave to set for about 10 minutes.
  11. Roughly chop and sprinkle over the torte, then serve.