Chocolate Chestnut Torte Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly butter the sides.

Separate and whip eggs

Separate eggs into yolks and whites. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and slightly thickened (about 2–3 minutes). Stir in the melted butter and vanilla.

Sift dry ingredients

Sift the cake flour, cocoa powder, and salt together. Fold the dry ingredients gently into the yolk mixture until just combined, taking care not to overmix.

Whip egg whites

In a clean bowl with clean beaters, whip the egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup granulated sugar and continue whipping to medium-stiff glossy peaks.

Combine and bake

Fold one-third of the whipped egg whites into the yolk-chocolate batter to lighten it, then gently fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake 22–28 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan 10 minutes, then release the springform and transfer the cake to a rack to cool completely.

Prepare chestnut purée

If using whole chestnuts, warm and purée them with a tablespoon of water and sugar to taste until smooth. If using prepared chestnut purée, transfer it to a bowl and break up any lumps with a spatula.

Make stabilized cream

Chill a mixing bowl and whisk. Pour the 1 cup cold heavy cream and powdered sugar into the bowl and whip to soft peaks. Reserve about 1/3 of the whipped cream (for lightening) and fold the remainder gently into the chestnut purée along with the softened butter, rum (if using), and vanilla until smooth and homogenous. Taste and adjust sweetness if necessary.

Chill filling

Cover the chestnut cream and chill in the refrigerator for at least 30 minutes to firm slightly; this makes it easier to assemble and slice.

If the cake domed on top, level it with a serrated knife to make an even layer. Slice the cooled sponge horizontally into two even layers with a long serrated knife.

Place the bottom cake layer on a serving plate or cake board. Spread about two-thirds of the chilled chestnut cream evenly over the bottom layer, leaving a small border at the edge. Place the top cake layer gently over the filling.

Use the remaining chestnut cream to pipe or spread a thin decorative layer on top of the torte if desired (reserve some for serving). Chill the assembled torte in the refrigerator while you make the glaze, about 15–20 minutes.

Make the glaze

Place the chopped dark chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 2 minutes, then stir gently until smooth and glossy. Stir in 1 tablespoon butter until incorporated.

Glaze the torte

Remove the chilled torte from the refrigerator and place it on a rack over a tray (to catch drips). Pour the warm glaze over the center of the cake, spreading gently with an offset spatula so it falls and coats the sides. Work quickly—the glaze sets as it cools.

Garnish and chill

If desired, arrange toasted chestnuts on top and dust lightly with powdered sugar or cocoa. Chill the torte for at least 30 minutes to allow the glaze to set and the flavors to meld.

Serve

Before serving, let the torte sit at room temperature 10–15 minutes for easier slicing. Slice with a sharp knife wiped between cuts. Serve slices with any reserved chestnut cream on the side if desired.