Chocolate truffle chestnut torte

Ingredients
Pastry
- 190g plain flour
- 30g quality cocoa powder
- 110g caster sugar
- 110g unsalted butter (cold)
- ½ teaspoon vanilla extract
- 4 large free-range egg yolks
FILLING
- 300g quality dark chocolate (70%)
- 300g sweetened chestnut purée
- 300ml double cream
HONEYCOMB TOPPING
- 2½ tablespoons golden syrup
- 100g caster sugar
- 1 teaspoon bicarbonate of soda
Instructions
- 1
Pastry - To make the pastry, blitz the flour, cocoa powder and caster sugar in a food processor.
- 2
Pastry - Cube the butter, then mix it in until it resembles breadcrumbs. Add the vanilla extract, then the egg yolks, one at a time, until it comes together.
- 3
Pastry - Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
- 4
Pastry - Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes.
- 5
Pastry - Preheat the oven to 190ºC/375ºF/gas 5.
- 6
Pastry - Bake the pastry for 18 to 20 minutes, then allow to cool.
- 7
Filling - For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool to room temperature, then stir in the chestnut purée.
- 8
Filling - Whip the cream until it forms stiff peaks, then fold in the chocolate mixture. Pour over the pastry base and smooth with a palette knife. Set in the fridge for around 3 hours.
- 9
Honeycomb - Combine the golden syrup and sugar in a pan over a low heat, slowly dissolving the sugar and melting the butter. Let it simmer for 3 to 5 minutes, until golden.
- 10
Honeycomb - Remove from the heat and stir in the bicarbonate of soda – it will fizz up! Pour into a shallow, oiled tin (about 20cm x 30cm) and leave to set for about 10 minutes.
- 11
Assembly - Roughly chop and sprinkle over the torte, then serve.

