Bitter Chocolate Chestnut Torte

120g unsalted butter, plus extra for greasing the tin
200g dark chocolate, at least 70 per cent cocoa solids
5 eggs, separated
150g caster sugar
100g cooked peeled chestnuts, whizzed to crumbs in a food processor
Chocolate Ganache
142ml carton double cream
150g dark chocolate, roughly chopped

Heat the oven to 180C/fan 160C/Gas 4.  Butter and line the base and sides of a […]

120g unsalted butter, plus extra for greasing the tin
200g dark chocolate, at least 70 per cent cocoa solids
5 eggs, separated
150g caster sugar
100g cooked peeled chestnuts, whizzed to crumbs in a food processor

Chocolate Ganache
142ml carton double cream
150g dark chocolate, roughly chopped

• Heat the oven to 180C/fan 160C/Gas 4.  Butter and line the base and sides of a 20cm springform tin with baking paper.
• Put a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.  Put the chocolate into the bowl and gently melt, then stir in the butter and take off the heat.  Using an electric whisk, beat the yolks with the sugar until pale and creamy.  Beat in the chocolate, then the ground chestnuts.
• Whisk the egg whites until the form soft peaks and then fold these into the chocolate mixture until there are no traces of white.  Pour into the tin and bake for 30 minutes.  Leave to cool completely (it will sink), then remove from tin and paper.
• To make the ganache, heat the cream until it bubbles at the edges of the pan.  Remove from the heat, add the chocolate and stir until fully melted.  Leave to cool until thickened, then spread all over the cake.  Do not refrigerate.

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