Best 7 No Flour Chocolate Chestnut Torte Recipes

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Indulge in the Exquisite No Flour Chocolate Chestnut Torte: A Journey into Decadent Delight! Are you seeking a culinary adventure that transports you to the realm of pure indulgence? Look no further! Embark on a journey into the world of "no flour chocolate chestnut torte," a dessert that elevates the art of baking to a symphony of flavors and textures. Prepare to tantalize your taste buds with a symphony of rich chocolate, complemented by the earthy sweetness of chestnuts, all wrapped in a flourless embrace that is both light and decadent. Let us guide you through the steps of creating this heavenly masterpiece, a dessert experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

NO-FLOUR CHOCOLATE CHESTNUT TORTE



No-Flour Chocolate Chestnut Torte image

I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.

Provided by basia1

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 10

10 ounces semisweet chocolate, melted and cooled
1 (15 ounce) can chestnut puree or 1 (15 ounce) can chestnut cream (see note)
4 ounces unsalted butter or 4 ounces unsalted margarine
6 egg yolks
6 egg whites
1 pinch salt
1/4 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, coarsely chopped (optional)
1/2 cup whipping cream or 1/2 cup brewed coffee (optional)

Steps:

  • Note: Available in larger supermarkets, ethnic stores and European groceries.
  • Chestnut puree and chestnut cream are usually imported from France.
  • Either product will work well in this recipe.
  • Preheat oven to 350 degrees F.
  • Line a 9 or 10-inch springform pan with a circle of baking parchment.
  • Cake: Prepare melted chocolate.
  • Set aside and allow to cool to room temperature.
  • Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
  • Add vanilla, egg yolks and melted chocolate.
  • Blend well.
  • In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
  • Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
  • Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
  • Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
  • Spoon into prepared pan and bake until done, 35-45 minutes.
  • Cake rises somewhat and looks dry and slightly cracked on top when done.
  • Middle should be soft but firm.
  • Cool in pan for 20 minutes, then remove to a wire.
  • rack.
  • Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
  • Remove from heat and stir briskly, using a wire.
  • whisk, until all of the chocolate melts.
  • Invert cake on a wire cake rack placed on a cookie sheet.
  • Pour glaze over cake, using a metal spatula to spread.
  • Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE



Chocolate Chestnut Torte with Chocolate Cognac Mousse image

Categories     Cake     Milk/Cream     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cognac/Armagnac     Winter     Chill     Chestnut     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25

For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special Equipment
3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

Steps:

  • Make ganache:
  • Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
  • Make cake layers while ganache chills:
  • Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
  • Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
  • Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
  • Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
  • Make mousse and assemble torte:
  • Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
  • Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
  • Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
  • Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
  • Glaze cake:
  • Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
  • Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

CHOCOLATE & CHESTNUT TRUFFLE TORTE



Chocolate & chestnut truffle torte image

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Provided by Good Food team

Categories     Dessert, Treat

Time 6h

Number Of Ingredients 10

50g butter , melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa , plus extra for dusting
2 tbsp brandy (optional)
435g can unsweetened chestnut purée (we used Merchant Gourmet)
2 eggs , separated
2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
600ml pot double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
  • Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
  • Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
  • Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
  • To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium

FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 6

5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)



Hungarian Chocolate Chestnut Torte (Gesztenye Torta) image

Pronounced geh-sten-ye tor-ta. This is a very rich, elegant, chocolate dessert. Chocolate chestnut layer cake, filled with chocolate nut filling, and topped with whipped cream and chestnut purée. A bit involved, but worth it. Perfect for holidays or other special occasions.

Provided by littleturtle

Categories     Dessert

Time 3h5m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/4 cups unsweetened chestnut puree, packed (3/4 of a 14 oz can or homemade)
4 ounces semisweet dark chocolate (about 1 1/4 cups grated)
2 ounces ground blanched almonds (1/2 cup) or 2 ounces ground pecans (1/2 cup)
1/2 fine breadcrumbs
butter, melted (to butter pan)
flour (to dust pan)
8 eggs, seperated
1 pinch sea salt
1 1/4 cups vanilla sugar
1 ounce semisweet dark chocolate
1/2 cup butter, room temperature (1 stick)
1 cup powdered vanilla sugar, sifted
2 ounces coarsely ground blanched almonds (1/2 cup) or 2 ounces coarsely ground pecans (1/2 cup)
1 cup heavy cream
2 -3 tablespoons vanilla powdered sugar, sifted
1/2 cup unsweetened chestnut puree (remaining 1/4 of 14 oz can)
2 tablespoons powdered vanilla sugar
1 tablespoon rum

Steps:

  • Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
  • Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
  • Mix the almonds and breadcrumbs together.
  • Preheat oven to 325°F.
  • Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
  • Beat the egg whites with a pinch of salt until stiff, but not dry.
  • Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
  • Fold in the chestnut purée, then the grated chocolate.
  • Carefully fold in the nut and bread crumb mixture.
  • Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
  • Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
  • Remove from oven and let it cool a little in the pan.
  • Remove the sides of the pan and allow to cool thoroughly before filling it.
  • For filling, melt chocolate in a double boiler over very low heat.
  • Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
  • Fold in the nuts.
  • Refrigerate until ready to use.
  • When the layers are completely cooled, take the better of the two for the top layer.
  • Spread the bottom layer with the filling, and set the top layer on top.
  • In a cold bowl, with a cold beater, whip the cream.
  • Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
  • Refrigerate until ready to use.
  • Mash the chestnut purée with a fork, then work in the powdered sugar.
  • Beat in the rum, and taste for flavoring.
  • When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.

CHOCOLATE CHESTNUT TORTE



Chocolate Chestnut Torte image

Categories     Cake     Milk/Cream     Rum     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Chestnut     Gourmet     Small Plates

Number Of Ingredients 18

For the torte
3/4 pound (about 2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 stick (1/2 cup) unsalted butter, softened
4 tablespoons dark rum
10 ounces fine-quality bittersweet chocolate, chopped and melted
6 large eggs, separated
1/4 teaspoon salt
1/2 cup sugar
For the glaze and garnish
6 ounces fine-quality bittersweet chocolate, chopped fine
1/2 cup heavy cream
1 tablespoon dark rum
8 marrons glacés (candied chestnuts, available at specialty foods shops)
For the whipped cream
1 cup well-chilled heavy cream
1 tablespoon sugar, or to taste
1 tablespoon dark rum if desired
3/4 cup chopped marrons glacés

Steps:

  • Make the torte:
  • Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
  • Make the glaze and garnish:
  • Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
  • Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
  • Make the whipped cream just before serving the torte:
  • In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
  • Serve the torte with the whipped cream.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final product.
  • Make sure your oven is preheated before you start baking. This will help the cake to rise evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature. It will keep for up to 3 days.

Conclusion:

This flourless chocolate chestnut torte is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are a chocolate lover or just looking for a new dessert to try, this torte is sure to please.

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