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!
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
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.
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!
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
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.
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.
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.
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.
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.
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.
**Note, I am copying the text exactly as Alice Medrich wrote it.
Chocolate Chestnut Torte Recipe
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
- Preheat oven to 350F. Line bottom of 8 x 2-inch round cake pan with parchment.
- 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.
- In a bowl, whisk egg yolks, chestnut puree, vanilla, and flour. Stir in chocolate mixture; set aside.
- 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.
- 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.
- 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.
- Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it.
- Press the raised edges of the torte town with your fingers until it is level with the center.
- 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.
- If you have not used a pan with removable sides, invert it and rap gently against the counter until the torte slips out.
- 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.
- The torte is now ready to crumb-coat and glaze.
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Nutrition Information
Yield 12 Serving Size 1Amount 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.
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Sarah Reid says
The book Food, Cookery, and Dining in Ancient Times: Alexis Soyer’s Pantropheon sounds great
Jennifer Field says
Good luck, Sarah!
Sharyl Wolter says
I would like to own A First Cookbook for Children and The Food and Drink of Mexico
Jennifer Field says
Best if Luck in the giveaway!
Angela Fitzgibbon says
I would adore Alice Medrich’s book…Cocolat!
Jennifer Field says
It’s a gorgeous book, packed with information! Good luck!
Joan O says
I’d love to have a copy of Cocolat! and A Child’s first cookbook.
Jennifer Field says
Wonderful! Good luck, Joan!
Jane, The Heritage Cook says
I would love “Come Into the Kitchen Cook Book” by Vincent Price. I have his other cookbook and this would be the perfect accompaniment. And of course Cocolat is at the top of the list too!
Jennifer Field says
Yes! I have Come Into the Kitchen, but I haven’t been able to give it the time and attention it deserves! Good luck, Jane!
Deb|EastofEdenCooking says
A copy of Cocolat is what I’m craving. Learning more about chocolate while baking new-to-me recipes sounds fabulous!
Jennifer Field says
It’s like a master class. You will love it. Good luck!
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
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!
DanaZ says
So many books, so little time 🙂 I would like the Canning and Preserves cookbook and the Souffle cookbook.
Jennifer Field says
I love your choices. Slow food for eating in the dead of winter and “fast food” you need to eat quickly before it deflates! Good luck, Dana!
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!
Jennifer Field says
Sounds like a great choice, Susan! Good luck in the giveaway!
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.
Jennifer Field says
It’s actually quite easy to make. If you can whip whites into meringue, the rest is literally just stirring stuff together! Good luck in the giveaway, BA! 🙂
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.
Jennifer Field says
Hey, Karen! So many great titles! And I have a review and giveaway of The Epicurean coming next month, so stay tuned for that one too. Good luck!
Jennifer Essad says
Home Canning and Preserving is on my list to learn
Jennifer Field says
Good luck, Jennifer!
Connie says
I would adore Alice Medrich’s book…Cocolat!
Jennifer Field says
It’s a fantastic book–a whole course in chocolate between those covers! Good luck!
karen r says
I’d like the book on canning on preserving – my new hobby!
Jennifer Field says
Great choice, and what a delicious hobby! Good luck!
Linda says
I love sandwiches so I would love to have 400 Ways to Make a Sandwich: The Handy 1909 Guide.
Jennifer Field says
That would be a cool one for no other reason than to see what kind of sandwiches they ate in 1909! lol Good luck in the giveaway!
Steph says
I would like food and drink of Mexico
Jennifer Field says
Mexican food is one of my favorite cuisines–so much variety depending on what part of Mexico, too! Good luck in the giveaway!
Thirusha says
I religiously follow your blogs, recipes & would love copies of Cocolat! and A Child’s first cookbook 🙂
Jennifer Field says
Thank you so much! And good luck in the giveaway, Thirusha!
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
Jennifer Field says
It’s a really incredible resource, as is the canning book, I’m sure! Good luck, Teresa!
Chad says
Who doesn’t like chocolate? I would love this cookbook.
Jennifer Field says
All God’s children like chocolate! =) Good luck, Chad!
Tina F says
I would like to have The Cheese Handbook and the Jams and Jelly book.
Jennifer Field says
Great choices! Good luck, Tina!
Kesha says
I would love the Toll House tried and true recipe book! Thank you for this delicious giveaway!
Jennifer Field says
I have that one–you will love it! Good luck, Kesha!
Doris D Kissack says
I’m so ready for Chocolate. Plus I need new great recipes! The cover on this recipe book looks delicious.
Jennifer Field says
Isn’t it gorgeous?! Good luck, Doris!
Debbie Bray says
I would like Cooking Pricewise
Jennifer Field says
Wonderful! Good luck in the giveaway, Debbie!
melanie huttner says
I’d love The First American Cookbook and A Date with a Dish!
Jennifer Field says
Good luck, Melanie! That “A Date with a Dish” seems like it would be a fun title!
mysweetiepiepie says
I’d love to own “Growing and Using Herbs and Spices”.
Jennifer Field says
What a great choice! Good luck in the giveaway! =)
Lisa Sanderson says
I would love to have Alice Medrich’s Cocolat!
Jennifer Field says
It’s a gorgeous book, and an entire chocolate course between 2 covers! Good luck, Lisa!
Nancy O says
Thanks for offering this terrific book!
Jennifer Field says
It’s my honor! Good luck, Nancy!
Desiree DeYoung says
Lots of cookbooks interest me. I don’t have any of Vincent Price’s yet, but would like to!!!^_^
Jennifer Field says
His Treasury of Great Recipes is Priceless. No pun intended. lol Good luck in the giveaway!
Tina W says
I’d love to read A Date With a Dish. It looks like the kind of food my Dad would like.
Jennifer Field says
That title cracks me up! Good luck!
Lorraine Groom Ashmore says
Definitely the Epicurian.
Jennifer Field says
I have a review and giveaway for that book coming in November, Lorraine!
Francine says
Complete Guide to Home Canning and Preserving (Second Revised Edition)
Jennifer Field says
Great! Good luck in the giveaway!
Paula says
Austrian Cooking & Baking looks interesting! They make amazing pastries … Thank you for the great giveaway!
Jennifer Field says
Yes, the Austrians know their way around a pastry or three! Good luck, Paula!
Andrea Bates says
I’m eyeing the soup book. 800+ recipes? There are bound to be a few I can make successfully!
Jennifer Field says
I love a good “encyclopedia” with tons of recipes! Good luck!
Stacy says
My Louisiana roots are pushing me towards the Picayune’s Creole Cook Book! I mean, assuming I win the giveaway. 🙂
Jennifer Field says
A perfect fit! Good luck, Stacy!