Chocolate and Chestnut Torte

Preparation: 45 mins (plus chilling)
Serves: 8-10

Ingredients

For the base:

• 100g (3½ oz) hazelnuts
• 100g (3½ oz) pecan nuts
• 75g (3oz) unsalted butter, melted
• 50g (1¾ oz) soft brown sugar
• 1tsp ground cinnamon

For the topping:

• 250g (9oz) dark chocolate
• 100g (3½ oz) caster sugar
• 150g (5½ oz) unsalted butter
• 2tbsp brandy
• 400g tin chestnut purée
• Juice of 2 clementines
• ½ tsp vanilla extract
• 250ml (9floz) double cream, whipped
• 1tbsp cocoa powder, to dust

Method

1. Grind the nuts in a food processor until coarse. Mix with the butter, sugar and cinnamon, then press into a 25cm (10in) springform cake tin and chill.
2. Gently melt the chocolate in a bowl set in a pan of simmering water. Beat the sugar and butter until creamy, add the brandy, purée, juice and vanilla. Beat again.
3. Fold in the chocolate, then the cream. Pour over the base and chill for two hours.
4. Dust with cocoa powder and serve.

From Co-op magazine, Winter 2008