Chocolate And Chestnut Pie Recipes

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CHOCOLATE AND CHESTNUT PIE



Chocolate and Chestnut Pie image

Make and share this Chocolate and Chestnut Pie recipe from Food.com.

Provided by Marli

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 6

1 pre-prepared sweet pie crust
4 ounces butter, softened
1/4 cup caster sugar
1 (15 ounce) can chestnut puree
8 ounces chocolate, broken into small pieces
2 tablespoons brandy

Steps:

  • Cream the butter& sugar together until pale& creamy.
  • Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
  • Put the chocolate in a heatproof bowl.
  • Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
  • Stir the chocolate into the chestnut mixture until combined, then add the brandy.
  • Pour the filling into the cold pie crust.
  • Level the surface until smooth.
  • Refrigerate until set.
  • Decorate with whipped cream, chocolate leaves or dusted with cocoa.

Nutrition Facts : Calories 4798.1, Fat 288, SaturatedFat 149.8, Cholesterol 243.8, Sodium 1809.8, Carbohydrate 553.3, Fiber 44.2, Sugar 52.4, Protein 63.9

CHOCOLATE & CHESTNUT TRUFFLE TORTE



Chocolate & chestnut truffle torte image

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Provided by Good Food team

Categories     Dessert, Treat

Time 6h

Number Of Ingredients 10

50g butter , melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa , plus extra for dusting
2 tbsp brandy (optional)
435g can unsweetened chestnut purée (we used Merchant Gourmet)
2 eggs , separated
2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
600ml pot double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
  • Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
  • Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
  • Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
  • To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium

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