Sunday, 3 November 2013

Jamie's chocolate and chestnut torte (done my way)

I saw this recipe in a Jamie Oliver Magazine and thought the combination of chestnut and chocolate sounded amazing, I thought it would be a great alternative to the usual christmas pudding. I tried out the recipe but didn't think it was quite right, it was a little too sweet and the filling was not thick enough, the original recipe called for 300g of sweetened chestnut puree but only 300g of dark chocolate and 300ml of double cream, which meant that it was very sweet and did not have a lovely bitter chocolate flavour, what's more is that a tin of sweetened chestnut puree is exactly 250g, I felt it was a little pointless to get another tin for 50g extra.
 I also wanted to make the recipe easier, the original recipe called for a sweet chocolate pastry base that is not super crisp, I thought a biscuit base would be far more suited and much easier for those who want to wow people with minimum fuss. I have to say that the filling was lovely and bitter which meant it was not as sickly as the original recipe. I think it was a great idea of Jamie's but had a few little glitches that I feel I have ironed out. Great recipe for Christmas day and will happily stay in the fridge for up to a week.

For the filling:
600g dark chocolate
600ml double cream
250g of sweetened chestnut spread

For the base:
300g Oreo biscuits crushed until very fine
100g butter

Top with four tablespoons of crushed honey comb

 Firstly grease and line the bottom of a 9 inch spring form cake tin. Blend the Oreo biscuits in a food processor until they resemble fine crumbs, melt the butter and add it to the crumbs, mix well until it is the texture of damp sand, push it into the tin until it creates a flat biscuit base. Place the tin into the fridge for half an hour to firm up the base.
 For the filling melt the chocolate either in a microwave on medium for 2-4 minutes stirring occasionally or over a bain marie. Whisk the cream and chestnut puree together until it is ad the soft peak stage, add the melted chocolate and mix until fully incorporated, decant the filling into the spring form cake tin, give it a sharp tap to eliminate air bubbles and place in the fridge for a couple of hours or overnight. To finish sprinkle with crushed honeycomb.

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