Chocolate, Coconut & Chestnut Torte

When chocolate, chestnuts and coconut make an amazing combination. This is the only way I can describe this dessert. Its flavors are perfectly balanced and light. I made the chocolate & chestnut torte with the last chestnuts I found on the market. I was really concerned, however, about whether to share the recipe on the blog, since they are almost of season. Then I thought that one can find ready-cooked chestnuts almost all year in large super markets. So, I prepared today’s post.

You can use chestnut puree in various recipes (desserts, truffles, etc.), or eat it instead of jam at breakfast. I have prepared the puree with stevia, but you want use sugar as well. This way it will last longer in the refrigerator, in a sterile jar.

I prepared chestnuts as I told you in this post. You certainly can use boiled ones. This recipe gives you 650-700 g. puree approximately. For the cake we need 300g.  You can use the rest to make truffles to decorate the cake, as I did (for decorating the cake you will need 8 truffles, but if you use all of the remained puree you will have about 16-18 truffles), or to store it in the refrigerator for a later use.

As for the base, I used digestive biscuits, cocoa and a little bit of butter. Instead of butter, you can use, almond butter or coconut oil

Chestnuts are a good source of essential amino acids, monounsaturated fat, vitamin C, folic acid and calcium, magnesium, phosphorus, sodium, iron and potassium. It is rich in carbohydrates (45.5 g / 100 g) and fibers (8.1 g / 100 g), which makes them a low-glycemic index food, which maintains low glucose levels in the blood. Their composition, low fat, no cholesterol, low in sodium, high in potassium, low in protein but of high quality with a good amino acids ratio and a high percentage of polyunsaturated fats, make chestnuts a balanced food with high nutritional and energy value. They are rich in B vitamins and specifically they contain thiamine, which is necessary for the proper functioning of the nervous system, riboflavin and vitamin B6 which helps in the metabolism of nutrients, and folic acid.

Coconut milk, a key component of Asian cuisine is rich in magnesium and iron, and is low in sodium. Experts warn that most of the fat it contains is saturated, making it burdensome for our heart, so it should be consumed in moderation. Note that the coconut milk I find in large supermarkets and use it every time, is quite thick and creamy. There are some others that are too watery. Choose a thick one, otherwise you should prefer coconut cream.

Preparation time:   45 minutes (and 3 hours waiting)

Servings:   8

Ingredients:

for the chestnut puree (yields approx. 600-700 gr./24oz):

• 400 g. (14 oz) cooked and peeled chestnuts
• 150 g.(5.3oz) Stevia (in proportion 1: 1 with sugar), or sugar
• 1/8 teaspoon vanilla extract
• 300 ml water

for the chocolate & chestnut torte:

• 180 g. (6.3oz) digestive biscuits
• 1 tablespoon cocoa
• 1 tablespoon stevia or sugar
• (2.7oz) butter, or coconut oil, melted
• 300 g. (10.5oz) dark chocolate 54% cocoa, cut into pieces
• 300 g. (10.5oz) chestnut puree
• 50 g. (1.7oz) icing sugar
• 300 ml coconut milk
• ¼ teaspoon vanilla extract

for chocolate & chestnut truffles (yields approx. 18 truffles):

• 300-400 g. (11-14oz) chestnut puree
• 125 g. (4.4oz) dark chocolate 54% cocoa into pieces
• chocolate truffle

Instructions:

for the chestnut puree:

1. In a saucepan, over medium heat, combine water and stevia. Once stevia is melted pour in the cooked chestnuts and vanilla and let them simmer for about 15-20 minutes.
2. Transfer chestnuts with syrup in the bowl of a food processor or blender and mash. Keep the puree in the refrigerator in an airtight glass container.

for the cake:

1. Put the biscuits, cocoa and stevia in food processor bowl and crush them until they become powder.
2. Stir thoroughly crushed biscuits with melted butter and press the mixture firmly in a baking tin with a removable bottom, of 20 cm (8’’) diameter, which have first lined with parchment paper.
3. Refrigerate as long as you prepare the remaining ingredients.
4. Melt the chocolate in a bain marie. Once melted, let it cool slightly and whip in the chestnut puree and powdered sugar. Stir well until homogenized.
5. Pour the coconut milk and vanilla in a stand mixer and whip until stiff peaks are formed.
6. Pour the cream into the chocolate mixture (make sure the chocolate is cool enough) and mix gently with a spatula.
7. Pour the mixture over the biscuit base and spread evenly. Refrigerate for at least 3 hours before serving.

for the chocolate & chestnut truffles:

1. Pour the chocolate truffle in a bowl.
2. Melt the chocolate in a bain marie. Remove from the heat and let the chocolate cool for a while.
3. Make small balls with the chestnut puree and add one by one into the chocolate. Using two forks, move the balls into the chocolate so they are completely covered, and transfer them on a lined surface.
4. Leave until the chocolate is stabilized and then pour it into the bowl with the chocolate truffle and shake to cover well.
5. Transfer back on parchment paper and let them cool completely.

Recipe adapted from here.

* The nutritional value per serving is calculated only for the chocolate, coconut & chestnut torte.

Nutritional Facts per Serving
Calories	Carbohydrates	Sugars	Total Fat	Saturated Fat	Proteins	Dietary Fibers	Cholesterol
323.0	30.2	22.9	21.6	12.9	2.8	1.7	20.5mg