This chocolate, chestnut and rosemary torte is the perfect way to celebrate one of this seasons yummiest pairings – chocolate and chestnut. With the rich fudgy chocolaty base and the sweet smooth chestnut and chocolate cream this dessert really is a total dream. Serve at any winter gathering to impress your guests (they will never believe it’s made with whole and healthy ingredients!).
Takes: 60 minutes
Makes: Serves 8
BASE12 medjool dates
1 cup almonds
1/4 cup CHOC Chick cacao powder
2 tbsp CHOC Chick cacao butter 24 beans
1 pinch salt
FILLING360 g cooked chestnuts
500 ml unsweetened soy cream
1/2 cup coconut sugar
2 sprigs of fresh rosemary
2 tbsp CHOC Chick cacao powder
1/4 cup water
TOPPINGA couple of crumbled chestnuts
Sprig of rosemary
Sprinkle of sea salt
- Put all of the ingredients for the base into a food processor and process until a dough like ball forms. If your dates are not very sticky you may need to add 1-2 tbsp. water to help the dough form.
- Press the mixture firmly into a spring form tin (6x3 inch) and place into the freezer to harden whilst making the chestnut filling
- Put the chestnuts, coconut sugar, rosemary, cacao powder and half of the cream into a small saucepan. Place over a medium heat until the sugar has dissolved, then reduce the heat to low and simmer for 15 minutes until the chestnuts have softened. Keep an eye on the cream, and remove the rosemary after a couple of minutes.
- Remove from the heat and allow to cool. Place the mixture into a blender along with the rest of soy cream and water. Blend until you have a smooth filling. Pour this on top of the base, and return to the freezer to firm up.
- When ready to serve remove from the freezer approx. 15 minutes beforehand.
- Top with crumbled chestnuts, rosemary and a sprinkling of sea salt.