Nadiya Hussain’s Chestnut Torta
This rich, chocolatey chestnut torta from Nadiya Hussain will be the perfect end to your Christmas feast.
From the book
Packed with toasted nuts, this dense torta is perfect for a chocolate fix – something we all need from time to time. Enhanced with a touch of coffee, it’s wonderfully rich and indulgent. Pull on your woolly socks, cosy up and enjoy a slice served with cream and jam – like a fuss-free afternoon tea in a bowl.
|200g||unsalted butter, plus extra for greasing the tin|
|200g||dark chocolate, chopped|
|1 tsp||instant coffee|
|100g||chestnuts, roughly chopped|
|100g||roasted hazelnuts, roughly chopped|
You will need: a 23cm springform tin and an electric whisk or a freestanding mixer.
Start by putting the flour and ground almonds in a non-stick frying pan and toasting on a low heat till golden. Take off the heat when golden and leave to cool completely in a bowl.
Put the butter, chocolate and coffee in a saucepan and melt on a low heat till it comes together into an even, glossy mixture. Leave to cool.
Preheat the oven to 180°C/fan 160°C. Grease and line the base and sides of a 23cm springform tin.
Add the eggs and sugar to the cooled chocolate mixture and whisk on high using an electric whisk or in a freestanding mixer until combined. Add a third of the chocolate mixture to the flour mix and stir till really well combined. Add this back into the chocolate mix and fold through evenly.
Sprinkle the chestnuts first and then the hazelnuts into the base, then pour in the cake mix and level off the top. Bake for 40 minutes.
Leave the torta to cool in the tin till it’s just warm and then take out. Take a small sieve, add cocoa to one side and icing sugar to the other and then dust the top all over. Serve in wedges with cream and jam.