Chocolate Chestnut Torte

180 g Dark chocolate
125 g Butter
6 lg Eggs
1 cn Sweetened chestnut puree
1 ts Vanilla
1/2 c Plain flour
1/2 ts Salt
1 pn Cream of tartar
70 g Sugar

Butter and flour a 24cm. (9inch) springfrom cake tin. In a saucepan melt the butter and add the chopped chocolate and allow to soften. Stir to combine.

In a separate bowl, beat egg yolks, chestnut spread and vanilla. Add chocolate mixture and incorporate then add flour and salt.

In a separate bowl, beat egg whites and cream of tartar until firm peaks form, adding sugar gradually while beating the eggs.

Gently fold whites into chocolate mixture and pour into the prepared cake tin.

Bake at 180c. for 45 minutes. Remove the cake from the oven and allow to cool in the tin. Sift icing sugar over the top and serve with cream.

Chocolate Chestnut Torte printer friendly version located here. (Just the recipe. Nothing else.)
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