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| Chestnut Chocolate Torte |
The easiest way to roast your chestnuts is to cut an X through the flat part of the nut
[through the skin of the nut]. Roast them in a heavy duty skillet on the stove top over
medium heat, stirring every few minutes until the X starts to open up a bit and the
chestnuts become fragrant. You can add a little bit of water, about a tablespoon at a
time to help with the steaming of the nut. The whole process takes about 15 to 20
minutes
Special equipment: springform pan
Ingredients
1 1/2 cups peeled chestnuts
1 1/2 cups lowfat milk
1 cup semisweet chocolate chips
1/2 cup whole wheat pastry flour
1 tablespoon Kahlua liqueur
4 tablespoons unsalted butter, softened
1 cup sugar
5 eggs
1/4 teaspoon sea salt
Method
Preheat oven to 375°
In a medium saucepan over low to medium heat, simmer chestnuts in milk for about
5 to 7 minutes, until tender. Transfer chestnuts only to food processor fitted with
steel blade.
Add chocolate chips to warm milk and stir until melted and smooth. Add flour and
Kahlua to chestnuts and puree until smooth
In a separate large bowl, beat butter and sugar together. Add eggs one at a time
then stir or whisk in chestnut mixture and chocolate and milk
Spray a 10-inch round springform pan with cooking spray and lightly sprinkle the
bottom with salt. Pour in the batter
Bake on middle rack of the over for about 70 minutes and allow to cool on a wire
rack
[through the skin of the nut]. Roast them in a heavy duty skillet on the stove top over
medium heat, stirring every few minutes until the X starts to open up a bit and the
chestnuts become fragrant. You can add a little bit of water, about a tablespoon at a
time to help with the steaming of the nut. The whole process takes about 15 to 20
minutes
Special equipment: springform pan
Ingredients
1 1/2 cups peeled chestnuts
1 1/2 cups lowfat milk
1 cup semisweet chocolate chips
1/2 cup whole wheat pastry flour
1 tablespoon Kahlua liqueur
4 tablespoons unsalted butter, softened
1 cup sugar
5 eggs
1/4 teaspoon sea salt
Method
Preheat oven to 375°
In a medium saucepan over low to medium heat, simmer chestnuts in milk for about
5 to 7 minutes, until tender. Transfer chestnuts only to food processor fitted with
steel blade.
Add chocolate chips to warm milk and stir until melted and smooth. Add flour and
Kahlua to chestnuts and puree until smooth
In a separate large bowl, beat butter and sugar together. Add eggs one at a time
then stir or whisk in chestnut mixture and chocolate and milk
Spray a 10-inch round springform pan with cooking spray and lightly sprinkle the
bottom with salt. Pour in the batter
Bake on middle rack of the over for about 70 minutes and allow to cool on a wire
rack
