Dessert

Chocolate & Chestnut Truffle Torte Recipe

ByBen Miller December 8, 2025December 8, 2025

Introduction

This Chocolate & Chestnut Truffle Torte is a rich and indulgent dessert that combines the earthy sweetness of chestnuts with deep chocolate flavor. Its smooth texture and delicate crumb make it perfect for special occasions or a luxurious treat at home.

A tall chocolate mousse cake sits on a clear glass cake stand with a thin stem, showing three visible layers: a dark brown base, a thick middle layer of smooth light brown mousse, and a dusting of cocoa powder covering the top, which has a soft textured swirl pattern. The stand is placed on a dark purple sparkly surface, with four small stacked white plates holding forks nearby, and a purple cloth napkin beneath a silver cake server in the foreground. Behind the cake are three small clear glasses filled with amber liquid, all against a dark purple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g butter, melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa powder, plus extra for dusting
2 tbsp brandy (optional)
435g can unsweetened chestnut purée
2 eggs, separated
2 x 200g bars plain chocolate, broken (not very high cocoa content)
600ml double cream

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Grease a 25cm springform tin, then line the base and sides with baking paper.
Step 2: Whisk the 3 whole eggs and caster sugar together until pale and thick.
Step 3: Sift the plain flour and cocoa powder together over the egg mixture, then gently fold in, followed by the melted butter. Pour the batter into the prepared tin, easing it to the edges.
Step 4: Bake for 8-10 minutes until risen and firm to the touch. Leave to cool in the tin while you prepare the filling.
Step 5: Beat the chestnut purée with the 2 egg yolks until as smooth as possible.
Step 6: Melt the broken chocolate in a bowl over simmering water, adding half the double cream as it melts. Remove from heat and beat the chocolate mixture into the chestnut purée.
Step 7: Whisk the 2 egg whites until stiff peaks form. In a separate bowl, whip the remaining cream until it holds its shape.
Step 8: Fold the whipped cream carefully into the chocolate and chestnut mixture, then gently fold in the beaten egg whites.
Step 9: If using, drizzle the brandy over the cooled sponge base, then pour the chocolate mixture over it. Level the surface with a spatula.
Step 10: Chill the assembled torte for at least 5 hours or overnight until firm. For best results, chill for 2 days or freeze for up to 2 months, thawing overnight in the fridge before serving.
Step 11: To serve, carefully remove the torte from the tin, strip off the baking paper, and slide onto a cake stand. Dust heavily with cocoa powder.

Tips & Variations

Use high-quality chestnut purée and good quality plain chocolate for the best flavor and texture.
If you prefer, replace brandy with rum or omit alcohol altogether for a kid-friendly version.
Serve with fresh berries or a dollop of whipped cream for an extra special touch.
Be careful folding the egg whites gently to keep the mousse light and airy.

Storage

Store the torte covered in the fridge for up to 2 days for best freshness. For longer storage, freeze the cake for up to 2 months, wrapped well to prevent freezer burn. Thaw overnight in the fridge before serving. Reheat is not recommended as it may affect texture.

How to Serve

A thick, round chocolate mousse cake with two visible layers sits on a clear glass cake stand with a tall, thin stem. The bottom layer is a dense chocolate base with a textured surface, while the top layer is a lighter, fluffy chocolate mousse with subtle swirl patterns on top. The cake has a smooth, even edge and is dusted lightly with cocoa powder. Next to the stand is a stack of white plates with silver forks resting on top, and a silver cake server sits on a dark purple cloth napkin. The background is a dark purple cloth, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this torte without alcohol?

Yes, you can simply omit the brandy or any alcohol from the recipe without affecting the core flavor dramatically. The torte will still be delicious.

What if I don’t have a springform tin?

A standard cake tin can be used, but a springform tin makes it easier to remove the delicate torte without damage. If you use a regular tin, line and grease it well and allow the cake to cool completely before attempting removal.