Chocolate chestnut torte

Preparation method

1. Preheat oven to 180C/350F/Gas 4.

2. Grease and line a 20cm/8in loose-bottomed cake tin.

   Technique: Greasing and lining cake tins

3. Break the chocolate into small pieces and place it with the butter in a bowl over a pan of gently simmering water and stir until melted and smooth.

4. Place the egg yolks, chestnut puree and flour into a large bowl and whisk together. Stir in the melted chocolate and butter mixture.

5. Whisk the egg whites and cream of tartar together in a grease-free bowl until they form soft peaks. Then gradually sprinkle on the granulated sugar and whisk the mixture until stiff.

6. Gently fold the egg whites into the chocolate mixture using a metal spoon. Pour into the prepared cake tin and level the top.

   Technique: Folding

7. Cook in the preheated oven for 35-40 minutes. Allow to sit for 5 minutes then remove from the tin and leave to cool on a wire cooling rack.

8. To make the topping, whisk the double cream until stiff and gently fold in the coffee liqueur.

   Technique: Folding

9. Spread a layer of cream over the top of the torte and then, using a piping bag and star nozzle pipe rosettes around the edge of the torte. Sprinkle the grated chocolate over the centre and if liked decorate the edge with chocolate coated coffee beans.

   Technique: Using piping bags

10. Chill for at least 2 hours or until required.

Over 2 hours preparation time

1 to 2 hours cooking time

Serves 8-10