Chocolate Chestnut Torte

If you're Malaysian you've probably seen the old man on the roadside selling coffee bean-roasted chestnuts on his motorbike..and from meters away, the smell just draws me in..can't wait to go home at the end of the year! But sad to say, the chestnuts he sells nowadays are tiny and kinda dry..bluek

Anyway, the ones used in this cake are already roasted, peeled and sealed in a packet..and they taste super!

I got them from an asian grocer

It's flourless, so it may be too rich for some people, but it tasted gooood to me of course=)

And since the chestnuts were already sweet, I used 70% cadbury to balance it out.

It looks dense and heavy, but it really is'nt.

Pretty light in fact

My suggestion to chocolate lovers, Make it!

Chocolate Chestnut Cake

                                                           250g dark chocolate

250g unsalted butter

250g roasted chestnuts

125ml milk(full-fat ofcourse)

125ml cream

4 eggs, yolks and whites separated

1/2 cup sugar (or less,whatever you like)

Oven- 180C

Melt chocolate and butter over a pot of simmering water (i used the microwave)

Set aside.

Heat chestnuts, milk and cream in a pot until it boils. Remove from heat.

Puree in a blender or food processor to a fine paste

Pass mixture through a seive as much as you can.

Set aside.

Beat yolks and sugar till light and pale

Stir in chocolate mixture and chestnut puree

Whisk the whites till stiff

Fold whites into mixture.

Pour into a lined 25cm cake tin

Bake for 40-45 minutes

There will be cracks, but I think they look great=)

Leave the oven door open for the cake to cool inside.

And then eat it with cream Zomg