Hungarian Chocolate Chestnut Torte Gesztenye Torta
Indulge in the rich and velvety flavors of the Hungarian Chocolate Chestnut Torte, known as Gesztenye Torta, a classic Eastern European dessert that’s as elegant as it is decadent. This gluten-free torte features a luscious combination of silky chestnut purée, dark chocolate, and fluffy egg whites, creating a perfectly moist and airy texture. Infused with a touch of vanilla and topped with a crown of optional powdered sugar, whipped cream, and chocolate shavings, it’s an irresistible treat for chocolate and chestnut lovers alike. Perfect for special occasions or holiday celebrations, this show-stopping dessert is surprisingly simple to make, requiring just 35 minutes of prep time. Serve it with a dollop of whipped cream for an unforgettable slice of Hungarian culinary tradition!
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Ingredients
- 400 grams Chestnut purée (unsweetened, canned or homemade)
- 150 grams Granulated sugar
- 150 grams Butter (softened)
- 200 grams Dark chocolate
- 4 Eggs (separated)
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
- 100 milliliters Whipped cream (optional, for garnish)
- 30 grams Chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 170°C (340°F) and prepare a 9-inch (23 cm) springform pan by greasing it with butter and lining the bottom with parchment paper.
Step 2
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in a microwave in short intervals. Stir until smooth and set aside to cool slightly.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the chestnut purée and vanilla extract to the butter-sugar mixture, and mix until well combined.
Step 5
Incorporate the egg yolks into the chestnut mixture, one at a time, mixing well after each addition.
Step 6
Gently fold the melted and slightly cooled chocolate into the chestnut mixture until fully combined.
Step 7
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Step 8
Carefully fold the whipped egg whites into the chocolate-chestnut mixture in three additions, making sure to keep as much air in the batter as possible.
Step 9
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 10
Bake in the preheated oven for 30 minutes, or until the torte is just set in the middle. A toothpick inserted into the center should come out with a few moist crumbs.
Step 11
Remove the torte from the oven and allow it to cool completely in the pan on a wire rack. The center may sink slightly as it cools—this is normal.
Step 12
Once cooled, carefully remove the torte from the pan and transfer it to a serving plate.
Step 13
Before serving, optionally dust the top with powdered sugar, dollop with whipped cream, and sprinkle with chocolate shavings for garnish.
Step 14
Slice and serve the torte with additional whipped cream on the side, if desired. Enjoy this exquisite Hungarian dessert!
Nutrition Facts
| Serving size | (1449.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4800.2 |
| Total Fat 319.0g | 0% |
| Saturated Fat 188.6g | 0% |
| Cholesterol 1385.6mg | 0% |
| Sodium 1456.3mg | 0% |
| Total Carbohydrate 424.8g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 313.9g | |
| Protein 54.0g | 0% |
| Vitamin D 259.1IU | 0% |
| Calcium 427.9mg | 0% |
| Iron 31.2mg | 0% |
| Potassium 3018.3mg | 0% |
Source of Calories