Currently set to Index
Currently set to Follow

Pastry Chef Online

Dessert Recipes and Tutorials | Easy Dinner Ideas

Home » Cake Recipes » Chocolate Chestnut Torte | A Sleek and Sexy Alice Medrich Cake

Chocolate Chestnut Torte | A Sleek and Sexy Alice Medrich Cake

Love This? Please Share It!

Jump to Recipe

Y’all. I am so glad you’re here, because you are in for a treat. This sleek and sexy chocolate chestnut torte is the order of business today. From the re-release of Alice Medrich’s 1990 cookbook, Cocolat, this is one chocolate torte that has stood the test of time. You’re going to love it!

I was sent a copy of Cocolat for review and also received monetary compensation from Dover Publications. All opinions are my own.

Another great cake to try is my chocolate expresso pound cake.

For ease of browsing, here are all of my cake recipes in one place. Thanks for stopping by!

A slice of chocolate torte on a marbled plate on top of the book "Cocolat" by Alice Medrich.
What You'll Find in This Post Click to view ToC

Cookbook Clubs

Do you guys remember the cookbook clubs you could enter back in the late 80’s and 90’s? They’d send you a Thing in the mail and let you buy 8 cookbooks for a penny.

When their mailing to Resident of the little blue house near the airport hit my hot little hands, they had found their target market.

Keep in mind I was not a cook or a baker at the time. But I loved an oversized, glossy-paged cookbook full of sumptuous photographs and rules for making their dreamy subjects.

Originally published in 1990, Cocolat hit all the marks for my cookbook addition.

  • Oversized? Check.
  • Glossy pages? Check.
  • Sumptuous photographs? Check.
  • And rules and guidelines and knowledge. What a treasure.

Alice Medrich and Cocolat

Alice Medrich opened the first of her chain of boutique chocolate shops, Cocolat, in 1976. Think about that. In 1976, I used to stand in front of the window at the Federal Bake Shop at Park Road Shopping Center watching the white-aproned decorators work their magic, seemingly at the speed of light. Swoopy roses, lush leaves, swirls of white, billowy frosting. Cakes were tall and lavishly decorated.

And then Alice came along and showed us all that low, sleek discs of meltingly rich chocolate, shiny with glaze were also cakes. And cakes that packed so much richness and flavor that just a small slice would satisfy.

She taught us to make traditional European tortes, how to make truffles and individual desserts.

From her, we learned the rarefied skills of tempering chocolate, making chocolate ruffles and cigarettes, and of using stencils for decorating.

Alice wanted us to know that icing could be smooth and shiny, that the star tip is not the be all end all of decorating, that by learning a few solid formulas for different dessert components, we could choose to combine them however we wished.

Alice changed the game.

And now, with this new edition of Cocolat, published by Dover Publications, not only do we get to experience the mix of food porn and solid pastry education that was the original, Alice Medrich has updated the book with new front matter with a detailed introduction, notes on ingredients, and most importantly The Chocolate Chart.

The Type of Chocolate You Use Matters

When Cocolat was originally published, Americans were extremely limited in the types of chocolate available for baking.

Baker’s unsweetened, semi-sweet, and bittersweet were pretty much the only games in town, and it was anyone’s guess what percentage of cocoa mass they contained.

Today, there is a vast array of fine chocolates we can use, and most these days give the cocoa percentages.

Medrich went through every recipe from the original book, noting what type of chocolate was used in the original, what types of chocolate available today will yield the best results, and noting any additional information we might find useful.

I have no idea how long it took her to compile all this information, but I’m so glad she did.

When you get your copy of Cocolat, please do not disregard this chocolate chart. Find a recipe you want to make and read the ingredient list. Then flip to The Chocolate Chart, find the recipe (they are listed in alphabetical order) and confirm the type of chocolate you need to ensure the best results.

For example, I made the Chestnut Chocolate Torte, and it called for chocolate with a cocoa mass between 55% and 60% and not to use chocolate more than 66%.

I was able to find 70% chocolate and a lovely Italian 51%, and I used half of each for an average of 60.5%. The resulting cake is perfection.

Excellent Chocolates to Use in Baking

Of course you can use the chocolate that you can find at the grocery store to do your baking. Some stores are even carrying some higher end chocolates that work really well in baking, such as Endangered Species.

Here are some other great chocolates to consider for your baking needs.

The Chestnut in Chocolate Chestnut Torte

Slice of chocolate chestnut torte on a marbled plate with a silver fork ready for serving. The top is decorated with a design in powdered sugar.

My wonderful friend Jamie who writes Life’s a Feast gifted me a can of chestnut puree from The France.

It had been sitting in my pantry for longer than I care to admit, waiting for the perfect recipe to come along. And when I was searching through the chapter on Chocolate Tortes, I came across the Chestnut Chocolate Torte, and I called the can out of the pantry and into service.

A whole chestnut chocolate torte next to a plate with pieces of chocolate and a spoonful of chestnut puree.

What Does Chestnut Puree Taste Like?

Even though I love the song, I had never eaten chestnuts roasted on an open fire, or chestnuts in any form, so I really didn’t know what to expect from the canned, sweetened puree.

The puree is a deep reddish-caramel color that tastes mildly nutty and very fruity.

A lovely complement to the chocolate.

Chocolate Chestnut Torte FAQ

If you are new to making French-style tortes, I have put together this handy Q & A section. If you have other questions, please feel free to email me. I am happy to help!

Is it hard to make this torte?

No. I promise. Once you get your hands on chestnut puree, whipping up the batter requires just a handful of ingredients and simple techniques. As a matter of fact, I made the chocolate chestnut torte using only 2 bowls, a broad silicone spatula, and my hand mixer. That’s right. I didn’t even have to bust out the stand mixer.

How long does it take to make?

Let’s see. Maybe 2 minutes to melt the butter and chocolate together in the microwave, another 4-5 minutes to whip the whites into a glossy meringue, and another few seconds to fold everything together and bake. Honestly, even if you’re a little concerned about making a chestnut chocolate torte, Alice Medrich’s instructions are very clear, and you should have the batter together and in the oven in no more than maybe 15 minutes.

Baking time is about 40 minutes.

How do you make the stripes on top of the torte?

If you’re a crafty person, you’re going to be in heaven. I made a stencil using the detailed instructions on pages 186-188 of Cocolat! I got to use an Xacto knife and Everything. Actually, I used a razor knife/box cutter deal, and it worked out just fine. If you’re super crafty, you can even go to town with your Silhouette Machine and make All The Stencils.

How do you keep the powdered sugar from melting into the top of the cake?

That’s a good question. There’s a specific type of powdered sugar called sugar snow or sucre neige you can buy that doesn’t melt into cakes. It is basically powdered glucose rather than sucrose. It tastes slightly less sweet than regular powdered sugar, but it is not affected by moisture or temperature and stays beautifully white.

What should I serve the torte with?

Honestly, it’s so rich and decadent, it doesn’t need much. Some soft, hand whipped cream is really all it needs. Read about how to whip cream by hand in this post. You could also use a bit of lightly sweetened creme fraiche.

If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.

You can leave a comment on the post, and I’ll be back in touch within 24 hours.

If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.

Email Jenni

This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.

It is lightweight, easy to store, accurate, and very easy to use.

Best for Home Use
Escali Primo Digital Food Scale
$25.95

Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.

Escali Primo Digital Food Scale
Purchase Now
How & Why to Use a Kitchen Scale
This is an affiliate link which means I earn from qualifying purchases. Your price is unaffected.
06/01/2023 04:43 am GMT

**Note, I am copying the text exactly as Alice Medrich wrote it.

Chocolate Chestnut Torte Recipe

Chocolate Chestnut Torte Recipe

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This chocolate chestnut torte is low and sleek. The texture is meltingly velvety, and the flavor is well-balanced, fruity chocolate. Perfect.

Ingredients

  • 4 oz semisweet or bittersweet chocolate, cut into bits (no more than 66% cocoa mass
  • 4 oz sweet butter, cut into pieces
  • 4 large eggs, separated
  • 1 cup canned sweetened chestnut puree
  • 1 teaspoon vanilla extract
  • 1/4 cup flour, 1 oz
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 2-3 Tablespoons confectioner's sugar, optional for stencil
  • Chilled Creme Fraiche for serving, optional

Instructions

  1. Preheat oven to 350F. Line bottom of 8 x 2-inch round cake pan with parchment.
  2. Melt chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Remove from heat. Or, microwave on medium (50%) for about 1 minute and 30 seconds. Stir until completely melted and smooth. Set aside.
  3. In a bowl, whisk egg yolks, chestnut puree, vanilla, and flour. Stir in chocolate mixture; set aside.
  4. Beat egg whites and cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in granulated sugar, beating at high speed, until stiff but not dry. Fold about one-quarter of egg whites into chocolate batter to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan and smooth top. Bake for 40-45 minutes, until a toothpick or wooden skewer plunged into the center comes out moist, but not gooey.
  5. Cool torted completely in pan on a rack. It will have risen and then fallen in the center, leaving a higher rim of cake around sides and possibly some cracking. Level and unmold tore onto an 8-inch corrugated cake circle according to instructions, page 175. (See Notes). Torte may be made to this point up to 3 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. Let come to room temperature before serving or decorating.
  6. Simply dust or stencil with confectioners' sugar. Serve with Creme Fraiche.

Notes

To Level and Unmold the Torte

Most chocolate tortes rise like a souffle while baking, then fall in the center as they cool, leaving a faintly crusty higher rim around the edges of the torte. Before glazing, the torte must be leveled to get rid of the "sunken in the center" look and inverted so that the bottom, which rests against the flat bottom of the pan, will become the perfectly flat top of the finished torte.

Level the torted before removing it from the pan as follows.

  1. Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it.
  2. Press the raised edges of the torte town with your fingers until it is level with the center.
  3. Place a cardboard cake circle on the torte. If you have used a springform or cheesecake pan, release the sides and invert the torte to that the bottom becomes the top, then remove the pan bottom and paper liner.
  4. If you have not used a pan with removable sides, invert it and rap gently against the counter until the torte slips out.
  5. Remove the pan and the paper liner from the bottom of the torte. If the torte is uneven or still appears slightly sunken in the middle, level it again by pressing the top firmly with the bottom of the empty cake pan.
  6. The torte is now ready to crumb-coat and glaze.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 225Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 85mgSodium 91mgCarbohydrates 17gFiber 2gSugar 7gProtein 4g

The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.

© Alice Medrich
Cuisine: French / Category: Cake Recipes

Hi, everyone!

If you haven’t already, I’d love to have you sign up for my newsletter.

I generally send one or two a week with recipes, tips, and some behind-the-scenes action.

Just click the button below to sign up. Thank you!

Sign up for the Inbox Pastry Chef

Love This? Please Share It!

Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

Have I Helped? You can

Etsy Affiliate Partner

What Others Are Saying...

  7. CindyB says

    Cocolat By: Alice Medrich I follow her on Food52 <3 her!

    The Epicurean: The Classic 1893 Cookbook By: Charles Ranhofer

    A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen
    By: Mary Price, Victoria Price, Vincent Price, Wolfgang Puck

    Reply

    • Jennifer Field says

      I have an original copy of A Treasury of Great Recipes, and it is truly a treasure! And guess what, Cindy? Next month, I’m reviewing and giving away a copy of The Epicurean! Stay tuned, and good luck!

      Reply

  9. Susan Broughton says

    I would love to have the Home Canning and Preserving Book. I’m new at it and that would help me out a lot!

    Reply

  10. Betty Ann Quirino says

    What an amazing classic cookbook. I want this ! Entered and followed on Twitter and Facebook. Thanks for doing this giveaway, Jenni. Now I’m drooling over this chocolate torte and may just try it.

    Reply

  11. Auntiepatch says

    Growing & Using Herbs & Spices, Long Island Seafood Cookbook, A treasury of Great Recipes, Toll House Tried & True Recipes, The Epicurean: The Classic 1893 Cookbook, and, of course, Chocolat.

    Reply

  18. Teresa says

    I would love to have this chocolate cookbook!! I love baking with chocolate and would love to have this fabulous cookbook! I would also love to have the canning and preserving cookbook and the jam and preserves cookbook! This wouls be awesome to win!!
    Thank you for this chance at the give away!
    Hugs, Teresa

    Reply

  22. Doris D Kissack says

    I’m so ready for Chocolate. Plus I need new great recipes! The cover on this recipe book looks delicious.

    Reply

Join the Conversation

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Affiliate Partner

Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission. Your price is unaffected

As Featured In:

Logos of online publications Pastry Chef Online has been featured in.

Contact Me

Email Jenni

Contact Form

Instagram icon on a cupcake.

Facebook icon on a cupcake.

Skip to Recipe
Skimlinks Test