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Chocolate and Chestnut Torte
By Hellan Bach of Herpuniverse.com/forum
Chocolate and Chestnut Torte Serves 8-10 Ready in 45 mins plus chilling for the base 100g (3 1/2 oz) Hazelnuts 100g (3 1/2 oz) Pecan nuts 75g (3 oz) unsalted butter, melted 50g (1 3/4 oz) soft brown sugar 1 tsp ground cinnamon for the topping 250g (9oz) Dark chocolate 100g (3 1/2 oz) caster sugar 150g (5 1/2 oz) unsalted butter 2tbsp brandy 400g tin chestnut puree juice of 2 clemantines 1/2 tsp vanilla extract 250ml (9 fl oz) double cream , whipped 1 tbsp cocoa powder to dust Method Grind the nuts in a food processor until coarse. Mix with the butter, sugar and cinnamon , then press into a 25cm (10 in) springform cake tin and chill Gently melt the chocolate in a bowl set over a pan of simmering water. Beat the sugar and butter until creamy, add the brandy,puree, juice and vanilla. Beat again. Fold in the chocolate, then the cream, pour over the base and chill for 2 hours. Dust with the cocoa powder and serve. |
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The copyright for this content entitled "Chocolate and Chestnut Torte" has been specified by the contributor as:
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This intel was contributed by hellan

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May, 2012
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