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Name: Chocolate Chestnut Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 70 g Sugar; 1/2 ts Salt; 1 pn Cream of tartar; 1 cn Sweetened chestnut puree; 1/2 c Plain flour; 180 g Dark chocolate; 125 g Butter; 6 lg Eggs; 1 ts Vanilla

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INGREDIENTS

70 g Sugar
1/2 ts Salt
1 pn Cream of tartar
1 cn Sweetened chestnut puree
1/2 c Plain flour
180 g Dark chocolate
125 g Butter
6 lg Eggs
1 ts Vanilla

Servings

INSTRUCTIONS

Butter and flour a 24cm. (9inch) springfrom cake tin. In a saucepan melt the butter and add the chopped chocolate and allow to soften. Stir to combine. In a separate bowl, beat egg yolks, chestnut spread and vanilla. Add chocolate mixture and incorporate then add flour and salt. In a separate bowl, beat egg whites and cream of tartar until firm peaks form, adding sugar gradually while beating the eggs. Gently fold whites into chocolate mixture and pour into the prepared cake tin. Bake at 180c. for 45 minutes. Remove the cake from the oven and allow to cool in the tin. Sift icing sugar over the top and serve with cream. Per serving: 2430 Calories (kcal); 182g Total Fat; (64% calories from fat); 42g Protein; 185g Carbohydrate; 1396mg Cholesterol; 2450mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33 1/2 Fat; 12 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chocolate Chestnut Torte

70 g Sugar
1/2 ts Salt
1 pn Cream of tartar
1 cn Sweetened chestnut puree
1/2 c Plain flour
180 g Dark chocolate
125 g Butter
6 lg Eggs
1 ts Vanilla

Butter and flour a 24cm. (9inch) springfrom cake tin. In a saucepan  melt the butter and add the chopped chocolate and allow to soften.  Stir to combine.    In a separate bowl, beat egg yolks, chestnut spread and vanilla. Add  chocolate mixture and incorporate then add flour and salt.    In a separate bowl, beat egg whites and cream of tartar until firm  peaks form, adding sugar gradually while beating the eggs.    Gently fold whites into chocolate mixture and pour into the prepared  cake tin.    Bake at 180c. for 45 minutes. Remove the cake from the oven and allow  to cool in the tin. Sift icing sugar over the top and serve with  cream.        Per serving: 2430 Calories (kcal); 182g Total Fat; (64% calories from  fat); 42g Protein; 185g Carbohydrate; 1396mg Cholesterol; 2450mg  Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;  0 Fruit; 33      1/2    Fat; 12 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1942g)
Recipe Makes: 1 servings

Calories: 4591
Calories from Fat: 2878 (63%)

Amt Per Serving		% DV

	Total Fat 319.8g	426 %
	Saturated Fat 150.5g	752 %
	Monounsaturated Fat 104.2g
	Polyunsanturated Fat 26.7g
Cholesterol 6624.6mg		2038 %
Sodium 2840.9mg		98 %
Potassium 3170.2mg		83 %
Total Carbohydrate 224.5g		66 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 207.7g
Protein 207.3g		296 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4591

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