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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 |
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