Chestnut chocolate torte

Now anyone that knows me, must know that I think the chestnut is massively underused during the festive season on our fair isle. So, when a friend of mine was leaving for New Zealand, it seemed to me that a fitting farewell cake might be some kind of brownie laced with chestnuts. After reading rave reviews of those from Dan Lepard, they were promptly produced and enjoyed. But that was just the start.

It started me wondering if some kind of chocolate chestnut torte might be in order...

Turns out I was right. The dense brownie base is a perfect foil for a light mousse topping united by the subtle flavour of chestnut. This is a really deep (I think that's the effect of the chestnut puree)rich torte which has a long chocolate flavour which the booze gives a very gentle kick. The chestnuts in the brownie base give textural contrast to the light delicate mousse to sit atop. It's not too sweet. It's a simply beautiful balance.

I'd like to try this with chestnut flour, to see what that adds. You could also get away with twice as much mousse if you wanted. I probably would...

Chocolate Chestnut Torte

Ingredients:

For the brownie base:

100g cooked chestnuts, chopped roughly

100g dark soft brown sugar

50ml bourbon/rum/brandy (your choice) 

1tsp vanilla extract

1 egg, separated

100g butter

100g dark chocolate

35g plain flour

15g cocoa

1/4tsp salt

100g chestnut puree

1tbsp double cream

For the mousse topping:

250g mascapone

300ml double cream

200g chestnut puree

50ml Bailey's Irish cream

Icing sugar (to taste)

To decorate:

Icing sugar

Cocoa

Grated chocolate

Method:

1. Preheat the oven to 170°C and grease and line a 9" round baking tin.

2. Mix the chestnut pieces, 50g of the sugar and the alcohol in a bowl.

3. Melt the chocolate and butter together in a bain marie.

4. Meanwhile, whip the egg white until stiff. Gradually add in the remaining sugar to create a meringue.

5. Beat in the egg yolks.

6. Slacken the the chestnut puree with the double cream and beat into the melted butter and chocolate along with the salt.

7. Sieve in the flour and cocoa.

8. Fold in the meringue.

9. Bake for approximately 25 minutes, until barely set in the middle. Leave to cool.

10. Once cooled remove from the tin and put on a serving plate. Replace the wall of the tin over the base to allow you to build the torte.

11. Whip the cream to light peaks with the Bailey's and icing sugar.

12. Beat the mascapone and chestnut puree, then mix with the Bailey's cream.

13. Cover the brownie base with the mousse and leave to set for a few hours.

14. Once set, unmould and decorate with icing sugar, cocoa and grated chocolate.