Chocolate and Chestnut Torte

Serves: 20

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Total Time: 70

Prep Time: 60

Cook Time: 10

• 200 gram(s) Bourbon or chocolate digestive biscuits
• 50 gram(s) melted butter
• 225 gram(s) milk chocolate
• 250 gram(s) tub mascarpone cheese
• 75 gram(s) unsweetened chestnut purée
• 4 large eggs, separated
• 50 gram(s) golden caster sugar
• 142 ml carton extra-thick double cream
• To decorate
• 175 gram(s) plain chocolate, plus extra for chocolate shavings
• White chocolate truffles
• Cocoa powder

Method

1. Whiz the biscuits in a food processor into fine crumbs and mix in the melted butter thoroughly. Press the crumb mixture into a 20.5cm (8in) spring-release tin and chill for about 20min or until firm.
2. Meanwhile, melt the milk chocolate in a small bowl placed over a pan of very gently simmering water. In a large bowl, beat together the mascarpone cheese and the chestnut purée, then beat in the warm melted chocolate thoroughly.
3. Using an electric whisk, beat the egg yolks with the golden caster sugar until pale and thick, then stir into the chestnut mixture using a large metal spoon. Next fold in the extra-thick double cream.
4. Whip the egg whites until they form soft peaks and stir one large spoonful into the chocolate mixture. Fold in the remainder with a large metal spoon. Pour on to the biscuit base and freeze overnight.
5. To decorate the torte, cut two strips of non-stick baking parchment, each 35.5cm (14in) long and 5cm (2in) wide. Melt the plain chocolate in a small bowl over a pan of gently simmering water and spread it evenly along the parchment strips.
6. Take the torte out of the freezer, run a palette knife around the outside, then unclip and remove the spring-release tin. Carefully wrap the chocolate-covered strips (with the chocolate side facing inwards) around the torte and return the torte to the freezer for about 1hr.
7. Peel away the parchment strips to leave a thin chocolate 'collar' around the torte, then put in the fridge to thaw overnight. Remove from the fridge, arrange the white chocolate truffles on top around the edge, then dust generously with cocoa powder and grate over some of the extra plain chocolate just before serving.
8. TO FREEZE After step 6 overwrap the frozen torte with clingfilm and put back in the freezer.
9. TO SERVE Thaw overnight in the fridge and decorate as above before serving.
10. COOK'S TIP For variation, try adding the grated rind of one orange or 1tbsp finely chopped stem ginger with the double cream.

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