Chestnut Chocolate Torte

Chestnut Chocolate Torte Cake Gluten Free

This easy no-bake flourless chestnut chocolate torte is one everyone will adore. Mildly spicy aji chili paste, cinnamon and spiced rum give it a subtle kick, balanced by creamy, sweet Spanish Matiz Organic Chestnuts and Blanxart Dark Chocolate. Heat lovers could even get away with doubling the amount of spice in this recipe. Slice thin and serve with a dusting of powdered sugar and whipped cream.

Chestnut Chocolate Torte Cake Gluten Free
Chestnut Chocolate Torte
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
0 minutes 12 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
0 minutes 12 hours
Chestnut Chocolate Torte Cake Gluten Free
Chestnut Chocolate Torte
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
0 minutes 12 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
0 minutes 12 hours
Ingredients
Torte
Topping
  • 3.5 ounces Blanxart Chocolate Dark Chocolate
  • 2 tablespoons butter
  • 1/2 teaspoon Zócalo Aji Paste aji panca
  • 1/4 teaspoon cinnamon
  • powdered sugar for serving
  • whipped cream for serving
Servings: people
Units:
Instructions
  1. In a double boiler on the stove, or in the microwave, melt the 3.5 ounces chocolate and 7 tablespoons butter. Meanwhile, in a food processor blend the chestnuts and 1 cup powdered sugar together until creamy and smooth. Set aside.
  2. Once the chocolate and butter are melted, remove from the heat and pour into the food processor with the chestnut mixture. Then add the 1 teaspoon aji panca, 1/2 teaspoon cinnamon, vanilla and rum. Blend again until smooth.
  3. Line a loaf pan with plastic wrap on all sides, then scrape the mixture into the pan and even with a spatula. Cover the pan with more plastic wrap and refrigerate until set, at least 8-12 hours.
  4. For the topping, melt the 3.5 ounces chocolate with the 2 tablespoons butter until liquid, then add the remaining aji panca and cinnamon and stir until blended. Remove from heat.
  5. Turn the torte upside down on a plate or cutting board and remove the plastic wrap. Pour the melted chocolate mixture on top and cool until it is completely set. Dust with powdered sugar, then cut into slices and serve with whipped cream.
Share this Recipe