Chestnut Torta (Torta di Castagne)
Today was not any particular occasion. Jim and I would be having Sunday lunch at home. Jim made the main course and I made the dolce. It was a safe time to try something new and thus avoid the anxiety that accompanies my using our Italian friends as guinea pigs for a dessert I have never made before. The chestnut flour in the cabinet had been calling me for a while. So, I finally got up the nerve to try a chestnut torta. This recipe calls for chocolate chips, and the chocolate provides just the right balance of flavors. Served on a bed of chocolate sauce and topped with a dollop of whipped cream, this is a beautiful dessert. Jim says it should be accompanied by some Passito. Enjoy!!
Ingredients
1 cup sugar
4 eggs
3/4 cup plus 1 tablespoon chestnut flour
1 cup plus 2 tablespoons flour
1/3 cup butter melted
1/4 cup plus 2 tablespoons olive oil (I use extra virgin)
1 ounce rum (or 1 teaspoon of rum flavoring)
2 teaspoons baking powder
1/2 cup of mini chocolate chips
For serving:
Confectioners sugar
chocolate sauce
whipped cream
Equipment
Electric mixer
9" spring form pan greased and floured (You can use olive oil to grease the pan)
Oven preheated to 350 degrees F (180 degrees centigrade)
To Make the torta
Step 1: In a bowl, mix the chestnut flour, regular flour and baking powder and set aside.
Step 2: In the bowl of your mixer, beat the four eggs, olive oil and butter until light.
Step 3: Add the sugar and rum and mix to integrate.
Step 4: Add the flours and baking powder and mix until this is well integrated.
Step 5: Stir in the chocolate chips.
Step 6: Pour the batter into the prepared spring form pan.
Step 7: Place the torta in the center of the preheated oven and bake until done. This should take about 25-30 minutes.
Step 8: Let the torta cool for about 10 minutes and then remove the sides of the spring form pan. Once the torta is cool, transfer it to your serving platter and sprinkle with confectioners sugar.
Step 9: Serve slices of the torta on a bed of chocolate sauce and top it with a dollop of whipped cream.
Ingredients
1 cup sugar
4 eggs
3/4 cup plus 1 tablespoon chestnut flour
1 cup plus 2 tablespoons flour
1/3 cup butter melted
1/4 cup plus 2 tablespoons olive oil (I use extra virgin)
1 ounce rum (or 1 teaspoon of rum flavoring)
2 teaspoons baking powder
1/2 cup of mini chocolate chips
For serving:
Confectioners sugar
chocolate sauce
whipped cream
Equipment
Electric mixer
9" spring form pan greased and floured (You can use olive oil to grease the pan)
Oven preheated to 350 degrees F (180 degrees centigrade)
To Make the torta
Step 1: In a bowl, mix the chestnut flour, regular flour and baking powder and set aside.
Step 2: In the bowl of your mixer, beat the four eggs, olive oil and butter until light.
Step 3: Add the sugar and rum and mix to integrate.
Step 4: Add the flours and baking powder and mix until this is well integrated.
Step 5: Stir in the chocolate chips.
Step 6: Pour the batter into the prepared spring form pan.
Step 7: Place the torta in the center of the preheated oven and bake until done. This should take about 25-30 minutes.
Step 8: Let the torta cool for about 10 minutes and then remove the sides of the spring form pan. Once the torta is cool, transfer it to your serving platter and sprinkle with confectioners sugar.
Step 9: Serve slices of the torta on a bed of chocolate sauce and top it with a dollop of whipped cream.