Hungarian Chocolate Chestnut Torte (Gesztenye Torta) Recipe

Posted by
Rate It!
Hungarian Chocolate Chestnut Torte (Gesztenye Torta)
Add your photo!
Ingredients
18
Count
Nutrition
319
Calories
Total time
49
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
  2. Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
  3. Mix the almonds and breadcrumbs together.
  4. Preheat oven to 325°F.
  5. Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
  6. Beat the egg whites with a pinch of salt until stiff, but not dry.
  7. Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
  8. Fold in the chestnut purée, then the grated chocolate.
  9. Carefully fold in the nut and bread crumb mixture.
  10. Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
  11. Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
  12. Remove from oven and let it cool a little in the pan.
  13. Remove the sides of the pan and allow to cool thoroughly before filling it.
  14. For filling, melt chocolate in a double boiler over very low heat.
  15. Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
  16. Fold in the nuts.
  17. Refrigerate until ready to use.
  18. When the layers are completely cooled, take the better of the two for the top layer.
  19. Spread the bottom layer with the filling, and set the top layer on top.
  20. In a cold bowl, with a cold beater, whip the cream.
  21. Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
  22. Refrigerate until ready to use.
  23. Mash the chestnut purée with a fork, then work in the powdered sugar.
  24. Beat in the rum, and taste for flavoring.
  25. When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 319.14 Kcal (1336 kJ)
Calories from fat 180.13 Kcal
% Daily Value*
Total Fat 20.01g 31%
Cholesterol 117.47mg 39%
Sodium 79.19mg 3%
Potassium 335.81mg 7%
Total Carbs 30.07g 10%
Sugars 13.43g 54%
Dietary Fiber 4.09g 16%
Protein 7.46g 15%
Vitamin C 11.1mg 18%
Vitamin A 0.1mg 2%
Iron 1.7mg 9%
Calcium 104.9mg 10%
Amount Per 100 g
Calories 273.38 Kcal (1145 kJ)
Calories from fat 154.3 Kcal
% Daily Value*
Total Fat 17.14g 31%
Cholesterol 100.63mg 39%
Sodium 67.84mg 3%
Potassium 287.67mg 7%
Total Carbs 25.76g 10%
Sugars 11.5g 54%
Dietary Fiber 3.5g 16%
Protein 6.39g 15%
Vitamin C 9.5mg 18%
Vitamin A 0.1mg 2%
Iron 1.5mg 9%
Calcium 89.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top