Milk chocolate-chestnut torte

by Ed Halmagyi


  • 200g unsweetened chestnut puree
  • 170g caster sugar
  • 2 eggs
  • 100g sour cream
  • 125ml vegetable oil
  • ½ tsp mixed spice
  • 175g self-raising flour
  • ½ cup blueberry jam
  • 150ml cream
  • 200g milk chocolate, chopped
  • berry yoghurt, to serve


1 Preheat oven to 170°C. Beat the chestnut puree, sugar, eggs, sour cream, oil and spices until smooth. Fold in the flour, then spoon into a lined 18cm cake tin and bake for 50-55 minutes until a skewer can be inserted and removed cleanly. Cool completely on a wire rack.
2 Use a sharp knife to trim the top of the cake flat, then split it into two even slices. Boil the blueberry jam, then spread this between the two halves and refrigerate until firm.
3 Pour the cream into a small saucepan and bring to a boil over a medium heat. Whisk in the chocolate until smooth. Pour one third of the icing over the cake, spread smooth, then refrigerate until firm. Repeat the icing step two more times, refrigerating well between each. Serve slices with berry yoghurt.