Traditional Scotland Meal Ideas
Chocolate and Chestnut Torte Recipe
This is a recipe for a chocolate cake which has an additional (and unusual) ingredient in terms of the chestnut. Chestnuts are far more common in usage for childrens games in Scotland, but they are still a tasty ingredient for cakes and baking.
- 50 g (2 oz)margarine
- 50 g (2 oz) plain chocolate
- 50 g (2 oz) golden syrup
- 1 x 15 ml spoon (1 tbsp) brandy
- 225 g (8 oz) mixed nuts e.g. hazelnuts, walnuts, brazils etc.
- 225 g (8 oz) dark plain chocolate
- 1 x 15 ml spoon (1 tbsp) water
- 225 g (8 oz) chestnut puree, unsweetened
- 284m1(10floz) Elmlea Whipping, whipped
- Whole Almonds dipped in chocolate, optional
- Whipped Elmlea Whipping, optional
Melt together the margarine, chocolate, syrup and brandy and mix until smooth. Stir in nuts and coat well. Pour into greased 20 cm (8 inch) loose bottomed tin and leave to set in refrigerator.
Filling: melt the chocolate with the water. Beat the chestnut puree until smooth and mix with the chocolate. Cool. Fold in the Elmlea and spoon over the base. Chill in refrigerator for a couple of hours.
Turn out and decorate with almonds and piped cream if wished.
- Servings 8-12
- Preparation Time 20 mins
- Cooking Time 2 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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